PECAN CRESCENTS
Pecan wedding cookies rolled in confectioner's sugar.
Provided by Cheryl
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
- Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 11.9 g, Cholesterol 20.3 mg, Fat 14.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 103.2 mg, Sugar 3 g
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.
VANILLA WALNUT CRESCENTS
Friends look forward to receiving a gift of these crescents. They're my all-time favorite cookies. The pastry is tender and flaky, and the vanilla flavor comes through beautifully. -Betty Lawton, Pennington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 48mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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.
CRESCENTS
Steps:
- Preheat oven to 325 degrees F. Cream sugar and butter. Add flour, vanilla and nut meats. Roll a small piece between your hands and form into small crescents. (2 1/2 inches) Bake 20 to 25 minutes. When cool, roll in powdered sugar. These are better the second day.
HUNGARIAN NUT CRESCENTS
Traditional Hungarian treats, very popular with kids and adults. Make sure you let the dough chill overnight to make it easier to work with. Prep time reflects overnight chilling.
Provided by Felix4067
Categories Dessert
Time P1DT20m
Yield 120 cresents
Number Of Ingredients 16
Steps:
- In a bowl, cut the butter and shortening into the flour until the mixture is crumbly.
- In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt.
- Combine with the flour mixture.
- Mix until smooth and the sides of the bowl are clean.
- Form into a large ball and chill, covered, overnight.
- To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl.
- To make egg wash mix egg yolk and few drops of water in a small bowl.
- Preheat oven to 350°.
- Sprinkle granulated sugar onto a pastry board.
- Divide the dough into six portions.
- Work with one portion at a time, refrigerating the dough you are not using.
- Roll out the dough to 1/8-inch thick and sprinkle with more sugar.
- Cut into 2 x 2-inch squares.
- Place a bit of the nut filling along one end of the square and roll up.
- Form into a crescent.
- Place seam side down on a greased cookie sheet.
- Paint with egg wash.
- Bake at 350° for 15-20 minutes.
- Remove from oven and cool on wire racks.
BRAZIL NUT CRESCENTS
Make and share this Brazil Nut Crescents recipe from Food.com.
Provided by stu_spivack
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 4
Steps:
- Combine and sift the flour and sugar.
- Add the almonds.
- Cream the butter and add the dry ingredients.
- knead the dough until it's mixed.
- make a 2 inch roll. make 1/2 inch slices. make crescent shapes.
- bake on a buttered sheet for 10 minutes at 325.
Nutrition Facts : Calories 100.7, Fat 7.8, SaturatedFat 3.3, Cholesterol 10.2, Sodium 27.6, Carbohydrate 6.9, Fiber 0.6, Sugar 1.4, Protein 1.6
NUSSKIPFERL (NUT CRESCENTS)
Make and share this Nusskipferl (Nut Crescents) recipe from Food.com.
Provided by truebrit
Categories Breads
Time 35m
Yield 48 crescents
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed.
- Cover and let dough rest 1 hour.
- For filling beat egg whites until soft peaks form.
- Fold in nuts, sugar, and vanilla.
- Roll dough 1/8-inch thick.
- Cut out rectangles about 2 X 3-inches.
- Spread with 1 t of filling.
- Roll up jelly roll fashion.
- Place on greased baking sheets and curve to form crescents.
- Bake for 15 to 20 minutes, or until lightly browned.
- Cool on wire racks and store in airtight tins.
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RICH CRESCENT NUT DELIGHTS RECIPE - PILLSBURY.COM
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3/5 (30)Category DessertServings 12Total Time 1 hr 20 mins
- Heat oven to 375°F. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add brown sugar; cook 3 minutes, stirring constantly. Reduce heat to low. Add pecans, walnuts, cinnamon, salt, honey and maple syrup; mix well. Cook 3 minutes, stirring occasionally. Remove from heat; stir in maple flavor. Cool 15 minutes.
- Sprinkle 3 teaspoons of the flour over work surface. If using crescent rolls: Unroll dough onto floured surface; press perforations to seal. Sprinkle with remaining 2 teaspoons flour. Roll to form 18x12-inch rectangle. If using dough sheet: Unroll dough onto floured surface. Sprinkle with remaining 2 teaspoons flour. Roll to form 18x12-inch rectangle.
- Carefully spoon and spread pecan mixture evenly over 1 long side of dough in 4-inch-wide strip, spreading to within 1/2 inch of edges. Starting with topped side, carefully roll up dough. (There may be small breaks in dough.)
- Spoon 1 tablespoon of the melted butter diagonally on ungreased large cookie sheet. Place filled roll, seam side down, over butter on cookie sheet. Pinch ends to seal. Gently flatten dough until 3 inches wide. Brush top and sides with remaining tablespoon melted butter. Sprinkle with cinnamon-sugar.
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