HAZELNUT CRESCENT COOKIES
These cookies are similar to the Mexican Wedding cookies that so many people bake, but stand out due to the use of hazelnuts and the crescent shape.
Provided by BonnieZ
Categories Dessert
Time 1h3m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
Steps:
- Very finely chop hazelnuts in a blender (make sure it is a very fine chop but not pulverized) set aside.
- Cream butter and sugar together until light and fluffy.
- Add the vanilla, mixing to combine.
- Gradually add the flour and hazelnuts to the wet ingredients, making sure all is thoroughly combined.
- Cover and chill in the refrigerator 2 hours or overnight.
- Preheat oven to 350°F.
- With hands, take about a tbsp of dough and roll into a rope shape.
- Twist on cookie sheet into a half moon to form a crescent shape.
- Bake for 10 minutes (do not brown).
- Let sit on cookie sheet for 5 minutes (cookies will be fragile).
- CAREFULLY roll in powdered sugar while still warm, then place on cooling rack to cool completely.
- Once completely cooled, roll in powdered sugar a second time.
- Store in tightly covered container.
Nutrition Facts : Calories 75.1, Fat 5.6, SaturatedFat 2.6, Cholesterol 10.2, Sodium 27.4, Carbohydrate 5.5, Fiber 0.4, Sugar 1.2, Protein 1
SPICED HAZELNUT CRESCENT COOKIES
This is one of my favorite cookies. My good friend Roula use to make them for me all the time. Until I begged for the recipe. I like them with lots of the icing sugar mixture on them.... I hope you will enjoy this delicious treat as much as we do.
Provided by Baby Kato @BabyKato
Categories Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 160C.
- Using a large bowl, sieve the flour into it.
- Cut the cold butter into the flour and mix.
- Next add the powdered sugar, ground cinnamon, nutmeg and mace, the ground hazelnuts and the whole egg.
- To help knead the mixture into a dough quickly, you will need to rinse your hands in cold water. It helps the dough to cling together easily.
- Wrap the dough and chill for half an hour.
- Form the dough into thumb thick rolls and cut into 1 cm wide pieces.
- Now roll and form the dough into crescents.
- Bake in a 160° Celsius oven for 10-15 minutes, or until the cookies are light gold in color.
- Mix the powdered sugar and vanilla sugar together, well.
- Roll or sprinkle the powdered sugar mixture on the cookies. You want to do this while the cookies are hot, it will stick easier.
- You can decide how much sugar you want on the cookies, if you want more, roll them again. Hope you will enjoy this lovely treat.
HOLIDAY PIE-SPICED HAZELNUTS
Coat roasted hazelnuts with warm spices like cinnamon, ginger and cloves.
Provided by Food Network Kitchen
Time 1h
Yield about 4 cups
Number Of Ingredients 10
Steps:
- Mix together the sugar, cinnamon, allspice, ginger, cloves, nutmeg and 1 1/2 teaspoons salt in a small bowl and set aside.
- Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
- Put the egg white in a large bowl and whisk until frothy. Add the hazelnuts and toss to coat in the egg white. Add the spice blend and toss to coat again.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
HAZELNUT CINNAMON CRESCENTS
Provided by Dede Wilson
Categories Cookies Food Processor Bake Christmas Kid-Friendly Low Cal Hazelnut Cinnamon Christmas Eve Party Butter Bon Appétit Small Plates
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Place 1/2 cup sugar, nuts, and 1/4 teaspoon salt in processor. Using on/off turns, process until nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add almond extract; process to blend. Add flour and cinnamon. Using on/off turns, process until dough comes together. Transfer to work surface. Form dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Measure 1 tablespoon dough; form into ball, then roll into 2 1/2-inch-long log, tapering slightly at both ends. Gently bend into crescent shape. (If dough is very cold, it may form cracks; smooth over cracks before continuing.) Place on prepared sheet. Repeat with remaining dough, spacing cookies about 1 1/2 inches apart.
- Bake cookies until slightly puffed and edges turn golden brown, about 20 minutes. Sift remaining 1 cup sugar over hot cookies. Cool completely on sheets on rack. Roll cooled cookies in powdered sugar remaining on sheets. DO AHEAD: Can be made 1 week ahead. Store in airtight containers at room temperature.
- Good to go:
- The hazelnut crescents and ginger cookies would both ship well. To make sure they arrive intact, pack the cookies in a metal tin between sheets of waxed paper. Ball up some waxed paper to place on top of the final cookie layer to make sure the cookies don't shift and break in transit.
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