ALMOND CRESCENT COOKIES
This is a recipe I make almost every Christmas. I got it from a coworker about 20 years ago. It's a big hit with those who like almonds.
Provided by staubenf
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
- Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
- Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Roll cookies in sifted confectioners' sugar when cooled.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 5.6 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 39.5 mg, Sugar 1.8 g
ALMOND CRESCENT COOKIES
These moon-shaped almond cookies covered in vanilla-scented sugar are traditional Austrian treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 3 dozen
Number Of Ingredients 5
Steps:
- Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hour.
- Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Roll in vanilla sugar.
Nutrition Facts : Calories 70 g, Cholesterol 8 g, Fat 6 g, Protein 1 g, Sodium 1 g
ALMOND CRESCENT COOKIES
These traditional cookies will almost melt in your mouth. To get the proper consistency in these cookies, make sure the almonds are finely ground, not chopped!
Provided by LifeIsGood
Categories Dessert
Time 1h
Yield 45 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray several cookie sheets with cooking spray.
- With a mixer, beat the butter with sugar until light and fluffy.
- Add vanilla extract and almond extract, beat until incorporated.
- Stir in the flour and almonds. Work flour mixture into a firm dough.
- Working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape.
- Place on greased cookie sheets and repeat until all dough is used.
- Bake 12-15 minutes or until light brown.
- Sift powdered sugar into a small shallow bowl.
- While the cookies are still warm , roll the crescents in the powdered sugar.
- Cool on racks.
ALMOND CRESCENT COOKIES
To me, it isn't Christmas until my kitchen is filled with these almond crescent cookies baking by the dozens. My husband, children and grandchildren all heartily agree!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 10 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Cover and refrigerate for 1 hour or until easy to handle. , Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. , Bake at 325° for 14-16 minutes or until set. Cool for 2 minutes. In a shallow bowl, combine confectioners' sugar and cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool completely.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 41mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN ALMOND CRESCENT COOKIES
Yum! Yum! Just like when I was a child when my dad took me to the Italian neighborhood to buy these delicious Sicilian cookies.
Provided by Dedee Royale
Categories Dessert
Time 1h15m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- Cream together butter and 2/3 cup powdered sugar until fluffy.
- Beat in extracts then add chopped almonds.
- Stir in flour and beat until well mixed.
- Chill for 30 minutes.
- Divide dough in 1/2 and roll each half into a log 1" thick in diameter.
- Cut each log into 3/4" pieces and roll each piece into a cylinder 2" long.
- Place 1-2" apart on prepared baking sheet and form into crescents with your fingers.
- Bake 15-18 minutes or until lightly browned.
- Let cool.
- Fill a small bowl with sifted powdered sugar and roll cooled cookies into it coating well.
Nutrition Facts : Calories 108.9, Fat 7.2, SaturatedFat 3.4, Cholesterol 13.6, Sodium 13.9, Carbohydrate 9.7, Fiber 0.7, Sugar 2.4, Protein 1.8
VIENNESE ALMOND CRESCENTS
Rooted in tradition, these Viennese Almond Crescents are deeply reminiscent of the cookies your grandma use to make-it might even be the same exact recipe. All it takes is one bite of these light and airy cookies and memories of Christmases past will come flooding back. Dusted with powdered sugar like fresh fallen snow, we think it's almost impossible to eat just one of these melt-in-your-mouth masterpieces. This traditional Austrian dessert can be enjoyed after dinner with a hot cup of coffee and can be the standout treat on your Christmas cookie tray. The secret for the delicate crumb of these cookies? Almond meal-try making your own in a food processor with sliced almonds and sugar. For a flavor boost, try adding a splash of almond extract to the dough. Nothing compares to these sweet little crescent moons, and once you try this recipe, we think you'll be making these for many Christmases to come.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 40
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
- In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
- Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg
ALMOND CRESCENT COOKIES
Make and share this Almond Crescent Cookies recipe from Food.com.
Provided by teatimetory
Categories Dessert
Time 4h45m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Beat butter and sugar in large electric mixer until they are light and fluffy.
- Beat in almond extract and almond filling until well blended.
- Stir in flour with wooded spoon to make stiff dough.
- Cover and refrigerate at least 4 hours or until dough is no longer sticky.
- Preheat oven to 325°F.
- Dust hands with flour.
- Shape teaspoonfuls of dough into small tapered crecents about 2 1/2" long.
- Place on ungreased baking sheets about 1 1/2" apart.
- Bake 15 to 20 minutes til cookies are firm and lightly brown.
- Remove from baking sheets and cool on racks.
- Dust with confectioners sugar while cookies are still warm.
Nutrition Facts : Calories 58.5, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.4, Carbohydrate 5.4, Fiber 0.1, Sugar 1.4, Protein 0.6
ALMOND CRESCENTS
Provided by Richard Flaste
Categories dessert
Time 2h45m
Yield About 5 dozen cookies
Number Of Ingredients 7
Steps:
- In a food processor, process the almonds and sugar until the almonds are ground very finely. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy.
- Scrape the sides of the bowl. Add the flour and sprinkle the salt on top. Pulse it just until the flour is incorporated.
- Scrape the dough onto a piece of plastic wrap, press it into a thick disk and wrap it tightly. Refrigerate until the dough is firm, about 2 hours.
- For the topping, stir together the sugar and cinnamon until uniform in color.
- When ready to bake, preheat the oven to 325 degrees.
- Divide the dough into 8 portions. Work with 1 section at a time, keeping the remainder of the dough refrigerated. Knead the dough between floured hands until malleable. Pinch off a portion of the dough and roll it into a 1-inch-round ball.
- On a lightly floured counter, roll each ball into a cylinder with tapered ends, about 3 inches long by 1/2 inch thick. Form each cylinder into a crescent shape and place on an ungreased cookie sheet 1 inch apart. The cookies will require two cookie sheets, one for the middle rack in the oven and one for the lower one.
- Bake for 14 to 16 minutes or until set but not brown. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
- Cool the cookies on the sheets for 10 minutes. While they are still warm, use a small angled metal spatula or pancake turner to lift them from the sheets and dip them, one at a time, in the cinnamon sugar, turning gently to coat all over. Finish cooling the cookies on wire racks.
- To store, place the cookies in an airtight container at room temperature for up to 1 month or freeze for as many as several months.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 3 grams, TransFat 0 grams
QUICK ALMOND CRESCENT COOKIES
Make and share this Quick Almond Crescent Cookies recipe from Food.com.
Provided by Loves2Teach
Categories Dessert
Time 30m
Yield 3-4 dozen cookies, 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat together butter and sugar until very light and fluffy.
- Blend in extracts.
- Mix in flour and almonds.
- Using about 1 T of dough for each, shape into logs and bend into crecents.
- Place on greased cookie sheet.
- Bake 12 to 15 minutes at 350 degrees F until light brown.
- While warm, roll crecents in confectioners' sugar.
- Cool on racks and store in a tightly sealed container.
Nutrition Facts : Calories 524.6, Fat 32.4, SaturatedFat 15.3, Cholesterol 61, Sodium 262.2, Carbohydrate 52.4, Fiber 2.9, Sugar 19.9, Protein 7.9
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