Cocoons
Ingredients
30
servings
- 2 cups all purpose flour, sifted
- 3/4 cup butter, softened not melted
- 4 tbsp powdered sugar
- 2 tbsp vanilla
- 1 cup finely chopped pecans
- Extra powdered sugar for rolling cookies
Step-by-Step Instructions
- Preheat oven to 275°F.
- In a medium glass bowl, cut the butter into the flour and sugar until well combined. Add the vanilla and finely chopped pecans.
- With hands, form dough into finger-sized crescents.
- Place on ungreased cookie sheet. Bake in 275°F oven for 45 minutes or until light brown.
- Roll cookies in powdered sugar while still warm, creating the signature “cocoon” appearance.
Common Problems and Solutions
Q: Why are my cookies spreading or not holding their crescent shape?
A: Make sure your butter is softened but not melted or too warm. The dough should be firm enough to shape. If the dough is too soft, chill it for 15-20 minutes before shaping.
Q: Can I roll them in powdered sugar when they're completely cool?
A: They're best rolled while still warm so the sugar sticks better, but you can give them a second coating once cool for extra sweetness and that snowy appearance.
Tips and Techniques
The low 275°F temperature is key—don’t be tempted to increase it. This slow bake creates the signature tender texture. Finely chop the pecans so they distribute evenly throughout the dough.
Ingredient Substitutions
- pecans: walnuts or almonds
- vanilla extract: almond extract
Equipment Needed
- medium mixing bowl
- cookie sheet
- pastry blender or fork (for cutting butter into flour)
- shallow dish for rolling cookies in powdered sugar
Historical Context
These buttery crescent cookies appear in Southern cookbooks under various names—cocoons, crescents, or pecan fingers—and have been a Christmas cookie tradition for generations across Louisiana and the South.
