Moms Walnut Crescents Food

WALNUT-CARDAMOM CRESCENTS

Walnut-Cardamom Crescents image

Provided by Food Network Kitchen

Time 1h45m

Yield about 24

Number Of Ingredients 7

Ingredients

1 cup walnuts
1 1/2 cups all-purpose flour
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon salt

Steps:

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Bake on the lower rack until toasted, 10 to 12 minutes; let cool completely. Pulse the nuts in a food processor until finely ground. Add the flour and pulse to combine; set aside.
Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 4 minutes. Add 1/2 cup confectioners' sugar, the vanilla, cardamom and salt; beat until combined. Reduce the mixer speed to low and beat in the walnut-flour mixture until just incorporated. Cover the dough and refrigerate until slightly firm, about 30 minutes.
Place the remaining 1 cup confectioners' sugar in a shallow bowl; set aside. Shape tablespoonfuls of dough into thin crescents and arrange 1 inch apart on 2 unlined baking sheets.
Bake, switching the pans halfway through, until the cookies are golden on the bottom, 20 to 25 minutes. Let cool 5 minutes on the pans, then carefully transfer to the bowl of confectioners? sugar and gently roll to coat. Transfer to a rack to cool completely, then reroll in the confectioners? sugar.

WALNUT CRESCENTS

Walnut Crescents image

These flaky little crescents were passed on to me from my grandmother. Flour can vary add more or less depending on moisture in the air. Powdered Sugar is used for rolling. The amount can vary because you can roll as big (producing less in amount)or little (produced many little tasty treats)circles as you want.

Provided by Rita1652

Categories Breads

Time 1h25m

Yield 80 crescents, 80 serving(s)

Number Of Ingredients 15

Ingredients

1 lb Crisco (I used 1/2 very cold sweet butter and 1/2 Crisco)
4 lightly beaten eggs
5 cups flour
2 teaspoons baking powder
1 (1/3 ounce) package dry yeast
1/2 pint sour cream or 1/2 pint yogurt
1 lb ground walnuts
1/2 cup honey
1/2 cup warm milk
1/2 teaspoon cinnamon
1/3 cup chocolate chips (optional)
sugar
cinnamon
nuts
powdered sugar

Steps:

Sift dry ingredients.
Blend in Crisco or butter/Crisco mixture.
Dissolve yeast in a little lukewarm water, add to flour mixture.
lightly beat eggs.
Add eggs and sour cream.
Blend well and refrigerate over night. Dough will be moist and airy.
Filling-Blend all ingredients together.
To form---Take small (softball size is what I used) pieces of dough and roll out in powdered sugar (using as much sugar as needed about 1/2-1 pound) into a circle.
Cut into 8 pie slices.
Put filling on thick side and roll from large end to point.
You can top the filling with some mini cips if desired.
Place on a greased cookie sheet or parchment paper and top with cinnamon and sugar mixture adding crushed nuts if desired.
Bake at 375 Degrees for 20-25 minutes.

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Toast the walnuts in a dry skillet over medium-low heat just until they give off a nutty aroma, which ought to take no more than a few minutes. Dump the walnuts on a plate and let cool to room temperature.
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