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Flat iron griddle for roti, chapati, paratha, dosa
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Flat iron griddle for roti, chapati, paratha, dosa
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Directions 1. In a bowl, beat butter and confectioners' sugar until smooth and creamy. Add vanilla. 2. On low speed, beat in flour and pecans. Wrap dough in plastic wrap and refrigerate 1 to 2 hours, until firm. 3. Heat oven to 325 degrees. Pinch off pieces of dough in rounded teaspoonfuls. Roll into logs, taper ends and bend into crescents. Place on ungreased baking sheets. 4. Bake at 325 degrees for 19 to 20 minutes, until lightly browned. 5. Remove cookies to a wire rack. Sprinkle with a heavy layer of confectioners' sugar. Cool completely. Sprinkle again with confectioners' sugar. Bake 325°F 20 mins