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Home > Recipes > Cocoa Pecan Crescents

Cocoa Pecan Crescents Recipe

Cocoa Pecan Crescents
  • Intermediate

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Cookies x Intermediate x HERSHEY’S Cocoa x
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Nutrition Information

Serving Size: 1/42 of recipe
Servings per Recipe: 42

  Amount Per Serving %DV *
Calories 100 -
Calories from Fat 0 -
Total Fat 8g 12% DV
Saturated Fat 3g 15% DV
Trans Fat 0g -
Cholesterol 10mg 3% DV
Sodium 30mg 1% DV
Total Carbohydrates 7g 2% DV
Dietary Fiber 1g 0% DV
Sugars 3g -
Protein 1g -
Vitamin A - 2% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 2% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1-1/2 cups ground pecans
  • 1-1/2 teaspoons vanilla extract
  • 1/3 cup HERSHEY'S Cocoa
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/8 teaspoon salt
  • 1-3/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • Powdered sugar


1. Beat butter, granulated sugar and vanilla in large bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle.

2. Heat oven to 375°F. Shape scant 1 tablespoon dough into log about 2-1/2 inches long; place on ungreased cookie sheet. Repeat procedure with remaining dough. Shape each log into crescent shape, tapering ends.

3. Bake 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. About 3-1/2 dozen cookies.

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