VANILLA CRESCENTS (VANILKOVE ROHLICKY)
Make and share this Vanilla Crescents (Vanilkove Rohlicky) recipe from Food.com.
Provided by LikeItLoveIt
Categories Dessert
Time 30m
Yield 36 Crescent
Number Of Ingredients 7
Steps:
- Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy.
- Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.
- Preheat the oven to 350°F.
- Lightly butter two 12x15-inch baking sheets.
- Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick.
- This will make it about 2-1/2 inches long.
- Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet.
- Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
- Dust with confectioners' sugar.
- Many people prefer "vanilkove rohlicky" a few days old.
VANILLA CRESCENTS
Provided by Geoffrey Zakarian
Categories dessert
Time 1h45m
Yield 18 cookies
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the all-purpose flour, hazelnut flour and salt. Beat the butter and granulated sugar with an electric mixer on medium-high speed until creamy. Split the vanilla bean, scrape out the seeds using the back of a thin knife and add to the butter with the egg yolk. Beat until combined. Gradually mix in the flour mixture until just combined.
- Roll the batter into a 12-inch log, wrap in plastic wrap and chill for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Cut the log into 18 pieces and roll each piece into a crescent shape. Put the crescents on the lined baking sheets, about 1 inch apart. Bake until the cookies are set and the bottoms and edges are browned, about 14 minutes. Cool on the baking sheets for a few minutes. Dust with confectioners' sugar while warm, and then transfer to a wire rack to cool completely.
VANILLA CRESCENTS
These were my Grandmother's special cookies. Her mother was originally from Iceland, so I believe this is the origin for this particular recipe. We made these at home every Christmas as part of our holiday baking. They melt in your mouth like a shortbread, and have a lovely almond flavour. The dough is easier to work with if chilled as per the instructions. They freeze very well. Don't forget to put on a CD with your favourite Christmas music while making these little beauties.
Provided by bgalberta
Categories Dessert
Time 1h12m
Yield 24-26 cookies
Number Of Ingredients 6
Steps:
- Combine the cake flour, almonds, and sugar. Mix well.
- Add vanilla, and cut in butter until the mixture resembles coarse oatmeal. Using hands form into a dough.
- Chill covered in the fridge for at least 1/2 hour.
- Remove from fridge and cut off pieces the size of a pecan and roll between palms to the width of a little finger. Don't let the ends taper. Bend into a crescent moon shape and place on baking sheet.
- Bake at 350 for 12 - 15 minutes. Remove from baking sheet onto wire rack.
- While still warm, roll in icing sugar. Chill for 24 hours.
Nutrition Facts : Calories 163.1, Fat 10.4, SaturatedFat 5.1, Cholesterol 20.3, Sodium 71.8, Carbohydrate 15.3, Fiber 0.9, Sugar 2.4, Protein 2.5
VANILLA CRESCENTS
These cookies are especially cozy at Christmastime, but are wonderful all year long. Try them dipped into hot tea or coffee.-Cara McDonald, Winter Park, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in extracts. In another bowl, whisk flour, almonds and salt; gradually beat into creamed mixture., Divide dough into four portions. On a lightly floured surface, roll each portion into a 24-in. rope. Cut crosswise into twelve 2-in. logs; shape each into a crescent. Place 1-1/2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool on pans 2 minutes before removing to a wire rack. Dust warm cookies with confectioners' sugar.
Nutrition Facts :
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