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.
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.
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.
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
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- Place all of the ingredients in a large bowl and knead until thoroughly combined. Unless you're using the egg yolks the dough will be pretty dry and flaky, like shortbread cookie dough. Shape the dough into a log and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
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5/5 Total Time 1 hrAuthor Cindy Mushet
- Preheat the oven to 350° and position one rack in the upper third and one in the lower third. Line 2 large baking sheets with parchment paper.
- In the bowl of a standing electric mixer fitted with the paddle, beat the butter with 1/2 cup of the confectioners' sugar until pale white, about 5 minutes. Beat in the vanilla. Add the flour and salt and beat at low speed just until combined.
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- Bake the crescents for 22 to 24 minutes, until the bottoms are golden and the tops are pale blond; shift the baking sheets from top to bottom and front to back halfway through for even baking. Transfer the baking sheets to racks and let the cookies cool for 10 minutes.
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