Preheat oven to 325°F/160°C.
In a bowl, using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Mix in pecans.
In another bowl, mix flour, baking powder and salt together.
Add dry ingredients to butter mixture and beat until combined.
Roll about 2 tsp. (10 mL) of dough into a rope about 2-in. (5-cm) long and bend into a crescent shape. Repeat with remaining dough, placing crescents on lightly greased baking sheets.
Bake for 15 minutes or until bottom of cookies are a light golden brown.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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