PECAN CRESCENT COOKIES
Rich, buttery and absolutely irresistible, these old-fashioned nut cookies were one of Mom's specialties. Any meal was a memorable event when she served this scrumptious treat. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 104 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
BLUE MOON CRESCENT COOKIES
I love my grandma's vanilla crescent cookies, but wanted to add my own twist. These have a touch of lemon and cinnamon, plus flecks of dried blueberries.-Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in lemon zest, juice, vanilla, cinnamon and salt. Gradually beat flour into creamed mixture; stir in blueberries. Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake 15-18 minutes or until edges are lightly browned., Cool on pans 2 minutes. Remove to wire racks to cool completely. Dust cookies with confectioners' sugar.
Nutrition Facts :
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
CRESCENT MOON COOKIES
Did you know the moon isn't round? It's actually shaped slightly more like an egg, and only looks round from Earth because one of the smaller ends faces us!
Provided by Amy H.
Categories Cookies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Mix together butter and sugar with electric mixer. Add remaining ingredients and mix together with spoon. If mixture doesn't hold together, add 1 tablespoon ice water.
- 2. Using one well rounded tablespoon, scoop up dough and form into a crescent shape. Place on cookie sheet 2 inches apart.
- 3. Bake in a 300 degree oven for 20-25 minutes or until light brown.
- 4. Allow to cool in pan on wire rack.
- 5. When cookies are cooled, dip into powdered sugar, if desired.
- 6. ... or not!
CRESCENT MOON/STAR COOKIES
Make and share this Crescent Moon/Star Cookies recipe from Food.com.
Provided by lady_igrainia
Categories Dessert
Time 20m
Yield 96 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream shortening, sugar, vegetable oil, eggs, salt, and vanilla together.
- Mix flour, baking soda, and cream of tartar together in a separate bowl.
- Add slowly to wet mixture until thoroughly mixed.
- Roll into into one inch balls, then shape into crescent moons or stars.
- Flatten slightly with a fork.
- Bake at 350 degrees for 10 minutes.
- After cookies have been baked, sprinkle with powdered or colored sugar and top with cinnamon.
Nutrition Facts : Calories 322.3, Fat 18.3, SaturatedFat 3.5, Cholesterol 17.6, Sodium 159.8, Carbohydrate 36.7, Fiber 0.7, Sugar 16.8, Protein 3.2
PECAN CRESCENT COOKIES
These sugary, nutty little nuggets have been a Christmas staple in my house since the late 70s. These tempting cookies were nearly impossible to sneak a pre-holiday nibble of, because even one bite would yield a trail of powdered sugar all over the kitchen, your shirt and your mouth!
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h
Yield about 5 dozen cookies
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
- Whisk the flour and salt together in a large bowl and set aside.
- Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.
- Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)
- Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.
- Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.
CRESCENT COOKIES
Abstract artist Karen Kimmel, featured in the January/February 2011 issue of Whole Living, says that her mother's dessert recipes are her most precious family heirlooms. Here is one of her favorites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen 3-inch cookies
Number Of Ingredients 7
Steps:
- Put butter, lard, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in egg yolks, lemon zest, and lemon juice. Reduce speed to low. Gradually mix in flour. Flatten dough into a disk; wrap in plastic wrap. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees with racks in upper and lower thirds. Let disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out cookies with a 3-inch crescent-shaped cookie cutter. Transfer cut cookies to parchment-lined baking sheets and chill until firm, about 20 minutes. Reroll scraps; cut shapes.
- Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 12 to 15 minutes. Cool completely on wire racks.
- Spread flat side of half the cookies with 1 teaspoon raspberry jam each; sandwich with remaining cookies.
CARDAMOM BUTTER CRESCENTS
The egg whites in the batter keep these buttery shortbread-like cookies crumbly and light (and provide a place for all those spare egg whites you accumulate during holiday baking). The cardamom flavor is pronounced, so use the freshest cardamom you can find. These are also perfect for gift-giving, since they'll keep practically forever, or at least 3 weeks stored airtight at room temperature.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 5 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.
- In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.
- Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.
- Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 35 milligrams, Sugar 2 grams, TransFat 0 grams
CRESCENT COOKIES
Make and share this Crescent Cookies recipe from Food.com.
Provided by X in Bayside
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and add sugar, vanilla and water.
- Sift flour and salttogether and stir into mixture. Add pecans and stir well.
- Using portions about the size of a small walnut; roll into cresent shape.
- Bake in slow oven, that means 325 degrees, about 20 minutes.
- While cookies are still warm; roll in powdered sugar.
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