Pecan Crescents

1. Pour yourself a glass of your favorite Domaine Carneros Bubbly.
2. Preheat oven to 325 degrees. Line baking sheets with parchment paper or grease lightly with vegetable oil.
3. Sift the flour, salt and cinnamon together in a small bowl and set aside.
4. Using an electric mixer on medium speed, cream the butter, sugar and vanilla in a medium-size bowl until the ingredients are light and fluffy, about 4 minutes. Scrape bowl with rubber spatula.
5. Add the flour mixture and the pecans and beat on medium-low speed for 20 seconds. Scrape the bowl. Beat again until the all ingredients are completely incorporated, about 15 seconds.
6. In a small bowl, stir together the cinnamon and sugar for the coating.
7. Break off generously rounds teaspoons of the dough, roll in between palms to form crescents. Dip the cookies in the coating and place 2 inches apart on prepared baking sheets.
8. Bake the cookies until they are lightly golden and firm to the touch, 30 minutes. Cool completely on sheets.
9. Pour another glass of your favorite Domaine Carneros Bubbly and savor the results!
10. Store these cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 weeks.

The Cookie
* 2 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon cinnamon
* 1 cup (2 sticks) unsalted butter at room temperature
* 1/3 cup plus 1 tablespoon sugar
* 1 1/2 teaspoons vanilla extract
* 1 1/2 cups finely ground pecans

The Coating
* 1/2 cup sugar
* 1 teaspoon cinnamon

Photo by SideSwipe