Follow these steps for perfect results
PHILADELPHIA Cream Cheese
softened
powdered sugar
divided
butter
softened
vanilla
flour
baking soda
PLANTERS Pecans
finely chopped
ground cinnamon
BAKER'S Semi-Sweet Chocolate
melted
Preheat oven to 325 degrees F.
Beat cream cheese, 1 cup of powdered sugar, butter, and vanilla with an electric mixer on medium speed until well blended.
Add flour and baking soda; mix until well blended.
Add pecans and cinnamon; mix well.
Cover and refrigerate for 1 hour.
Shape tablespoonfuls of dough into crescent shapes.
Place 1 inch apart on ungreased baking sheets.
Bake for 20 minutes.
Cool on baking sheets for 1 minute.
Remove to wire racks and cool for 15 minutes.
Dip each cookie into remaining 1/4 cup powdered sugar.
Drizzle with melted chocolate.
Expert advice for the best results
For a richer flavor, toast the pecans before chopping.
Dust with powdered sugar again after cooling for a sweeter taste.
Everything you need to know before you start
15 mins
Dough can be made ahead and refrigerated overnight.
Arrange crescents on a platter and dust generously with powdered sugar.
Serve with coffee or tea.
Great for holiday gatherings.
Sweet and bubbly to complement the cookies.
Discover the story behind this recipe
Traditionally served at weddings and celebrations.
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