• 1 cup flour
• 3/4 cup lightly toasted pecans
• 1/2 cup chilled unsalted butter (1/2 " pieces)
• 1/4 cup packed dark brown sugar
• 1 tsp. pure vanilla extract
• 1/2 tsp. ground cinnamon
• Pinch of salt
• Powdered sugar

Preheat oven to 325 degrees

Combine all ingredients except powdered sugar in food processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.

Roll 2 teaspoonsfuls of dough between palms of hands to form a 2 & 1/2 inch long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.

Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift powdered sugar over cookies.

Store in airtight container at room temperature; can be made 3 days ahead.

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