Pecan and Brown Sugar Crescents
['1 cup all purpose flour', '3/4 cup pecans, lightly toasted', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces', '1/4 cup (packed) dark brown sugar', '1 teaspoon vanilla extract', '1/2 teaspoon ground cinnamon', 'Pinch of salt', 'Powdered sugar']
Preheat oven to 325°F. Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.
Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.
Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)
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