Pecan Crescents Recipe is a unique mini-cookie sandwiches for a refreshing treat. Use freshly squeezed orange juice, if possible, for the best taste.

Ingredients 

1 cup finely chopped toasted

pecans

2 cups all-purpose flour

1 teaspoon baking powder¼ teaspoon salt

1 cup vegan butter substitute,

slightly softened but not at

room temperature

1½ cups powdered sugar

3 tablespoons soymilk1 teaspoon vanilla extract

¾ teaspoon almond extract

Method 

Preheat the oven to 350 degrees E Place ½ cup of the pecans in a food processor and pulse until finely ground. Set aside.

Combine the flour, baking powder, and salt in a bowl. In a separate large bowl, combine the vegan butter substitute with ¾ cup of the sugar and beat with an electric mixer until fluffy.

Add the flour mixture and the chopped and ground pecans and stir with a wooden spoon to combine. Gather the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.

Form the dough into 1-inch balls and arrange them on 3 dry baking sheets about 2 inches apart. Flatten and pinch the balls with your fingertips to form crescents.

Bake for 15 to 16 minutes, or until they begin to lightly brown. Let the cookies cool for 2 minutes on the baking sheets. Then carefully transfer them to racks and let cool completely.