COFFEE CRESCENTS
- 1 C. butter, softened
- 1 C. sugar
- Juice of 1 orange
- ½ tsp. orange extract
- 3 C. flour
- ½ C. chopped Texas Pecans
- ½ tsp. soda
- 1 tsp. baking powder
- 1 C. sugar
- ½ C. honey
- ¾ C. brewed coffee
Cream butter and sugar until light and fluffy. Add juice of orange and orange extract. Combine flour, soda, and baking powder. Add gradually to the creamed mixture. Chill dough 1 hour. Roll out to ¼ inch thickness on floured board. Cut with crescent-shaped cookie cutter. Place on greased cookie sheets. Bake at 350 degrees F. for 8 minutes or until delicately browned. Cool. Combine sugar, honey and brewed coffee in saucepan. Bring to boil and simmer 5 minutes. Dip the cooled cookies in honey mixture and sprinkle with chopped Texas pecans. Place on cake racks to drain. Yield: 4 dozen.