Marcia Laun Recipe Collection
Splenda Crescent Cookies

2 Cubes Butter
1/2 Cup Splenda
2 Cups Flour
1 Cup Chopped Pecans
1 tsp. vanilla

Cream room temperature butter, work in sugar until well blended; add vanilla, nuts and flour. Shape small pieces of dough into crescents or balls and place on ungreased cookie sheet. Refrigerate for 1 hour. Bake at 350 degrees about 20 minutes. Sprinkle with Splenda while still hot from oven. Store in airtight tin.

The original Crescent cookie recipe is from Anne Laun. It is Wil's favorite Christmas cookie. For Christmas 2006, Melinda made them with Splenda for Wil.
They tasted better than the original which used powdered sugar instead of Splenda.

Recipe Contributed by Melinda