Nut Crescent Cookies Recipes

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.

Steps:

• 1. Cut margarine into flour until crumbly (like making pie dough)
• 2. Beat egg yolks and sour cream together and add to flour mixture. Mix well. Will be sticky.
• 3. Divide dough into 6 or 7 parts. Wrap in plastic wrap and flatten then refrigerate overnight or at least 6 hours.
• 4. Combine finely ground walnuts with 2 cups sugar and cinnamon. Set aside.
• 5. Using electric mixer beat egg whites until light and fluffy.
• 6. Take one package of dough out of refrigerator at a time. Roll each dough into about a 12 inch circle.
• 7. Brush with beaten egg whites. Sprinkle with about 1/2 cup nut mixture. Sprinkle additional cinnamon on top.
• 8. Using a pizza cutter cut into 12 or more wedges (triangle) Roll each wedge starting at large end into a crescent.
• 9. Place on ungreased cookie sheet (I use parchment paper). Bake at 350 degrees for 18-22 minutes until golden brown.

Steps:

• Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
• Combine walnuts, sugar, and cinnamon in a small bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
• Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
• Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

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.