ALMOND CRESCENT COOKIES
These traditional cookies will almost melt in your mouth. To get the proper consistency in these cookies, make sure the almonds are finely ground, not chopped!
Provided by LifeIsGood
Categories Dessert
Time 1h
Yield 45 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray several cookie sheets with cooking spray.
- With a mixer, beat the butter with sugar until light and fluffy.
- Add vanilla extract and almond extract, beat until incorporated.
- Stir in the flour and almonds. Work flour mixture into a firm dough.
- Working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape.
- Place on greased cookie sheets and repeat until all dough is used.
- Bake 12-15 minutes or until light brown.
- Sift powdered sugar into a small shallow bowl.
- While the cookies are still warm , roll the crescents in the powdered sugar.
- Cool on racks.
CRESCENT COOKIES
Make and share this Crescent Cookies recipe from Food.com.
Provided by X in Bayside
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and add sugar, vanilla and water.
- Sift flour and salttogether and stir into mixture. Add pecans and stir well.
- Using portions about the size of a small walnut; roll into cresent shape.
- Bake in slow oven, that means 325 degrees, about 20 minutes.
- While cookies are still warm; roll in powdered sugar.
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.
BENNE CRESCENT COOKIES
Steps:
- Preheat oven to 300 degrees F.
- Spread seeds on a baking sheet. Toast at 300 degrees for 15 minutes until toasted evenly or golden brown.
- Beat the butter, sugar, and brown sugar in mixing bowl until creamy. Blend in the vanilla, maple syrup and salt. Stir in the flour and benne seeds and mix well. Roll into cylinder, wrap in plastic film and chill for 1 hour or more.
- Preheat oven to 325 degrees F.
- Slice into 1/8-inch thick rounds (approximately tablespoon size), roll and shape into crescents and bake cookies on nonstick or parchment-lined baking sheet until light brown, approximately 12 minutes. Cool slightly and roll warm cookies in confectioners' sugar.
- *Cook's Note: Buy hulled raw seeds in bulk from a natural foods store.
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.
CRESCENT CAKE COOKIES
These are wonderful for full moon rites!
Provided by ShadowSpirit
Categories Cookies
Yield 6
Number Of Ingredients 6
Steps:
- Combine almonds, almond extract, flour, and sugar until thoroughly mixed. Work in butter and egg yolk with hands; until well blended. Chill the dough for one hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Pinch off pieces of dough about the size of your thumb and shape into crescents. Place on greased cookie sheets and bake for about 16 minutes.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 34.6 g, Cholesterol 74.8 mg, Fat 28.3 g, Fiber 3.5 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 111.2 mg, Sugar 11 g
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