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.
V'S WALNUT CRESCENT COOKIES
This is my variation of the popular Mexican Wedding Cookie. My sister Robyn makes these every year, and we can never get enough. So I had to have the recipe to make more.
Provided by Vseward Chef-V
Categories Dessert
Time 40m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter with the 1/4 cup of sugar and blend well.
- Combine flour and cinnamon.
- Add flour mixed with cinnamon (a bit at a time) and mix well. Add extract and stir in nuts.
- Shape teaspoonfuls of dough into crescent shapes and bake on an ungreased cookie sheet at 325°F for 18-20 minutes. Let cookies cool for about 5 minutes and then coat well with powdered sugar.
- Variation: roll dough into 1-inch balls and bake (same as above). When cookies are cool, GENTLY roll in confectioners' sugar until coated well.
CARDAMOM-WALNUT CRESCENTS
Provided by The New York Times
Categories dessert
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Combine all dough ingredients in a food processor. Pulse until the dough resembles coarse meal. Then process continuously until it begins to gather together.
- Roll 2 teaspoons dough at a time into half moon shapes. Arrange on an ungreased baking sheet, 1 inch apart. Bake until firm to touch, about 18 to 20 minutes.
- Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized.
- When cookies are done, let them cool in the pan for 5 minutes before transferring to a rack. Sift the vanilla sugar over them immediately. Continue cooling for 15 minutes. The cookies may be stored in an airtight container up to 5 days.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams
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- In a large mixing bowl combine sifted flour, sifted powdered sugar and ground walnuts. Add vanilla essence and mix.
- Grate chilled butter and add it to the bowl. Using your hand, combine all the ingredients until you form dough. This will take about 2-3 minutes.
- Wrap in a plastic wrap or put it into a Ziploc bag and chill for 30 minutes in the fridge (See note 7).
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- Pulse walnuts in the bowl of a food processor or blender until very fine (as Heatter notes, it's ok for the walnuts to develop an oily appearance as they're ground). Set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add the vanilla and ground walnuts and mix until combined, stopping and scraping the bowl as needed. Add the granulated sugar, and beat until incorporated.
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- Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper. In a food processor, pulse the walnuts with 1/2 cup of the flour until the walnuts are powdery, about 4 pulses. Add the remaining 1 1/2 cups of flour and the salt and pulse to combine.
- In a stand mixer fitted with the paddle, beat the butter, granulated sugar and vanilla bean seeds on moderately high speed until pale and light, about 2 minutes. Reduce the speed to low and gradually add the flour mixture until the dough comes together.
- Roll tablespoons of the dough into balls on the prepared baking sheets. Using your hands, roll the balls of dough into 2-inch ropes. Taper the ends slightly and form the ropes into crescents. Bake the crescents for about 19 minutes, rotating the baking sheets halfway through, until the cookies are lightly browned around the edges. Transfer the baking sheets to a wire rack and let cool. Dust the crescents with confectioners’ sugar before serving.
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