Vienna Crescents Food

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VIENNA CRESCENTS



Vienna Crescents image

I have to thank my Grandma Schatz for these delectable cookies. I always bake them to take to parties and Open Houses during the Christmas holidays, but these are wonderful any time of year! You can substitute ground walnut meats if that's easier, but the toasted hazelnuts taste amazing!

Provided by Divaconviva

Categories     Dessert

Time 1h15m

Yield 6 Dozen, 72 serving(s)

Number Of Ingredients 7

1 cup softened butter (2 sticks)
1 cup sugar
2 cups sifted flour
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 cup hazelnuts, Toasted and Finely Grated
confectioners' sugar, to cover

Steps:

  • Preheat oven to 300 degrees Farenheit.
  • Grind the nuts (A mouli grater works quickly and easily).
  • Work butter and sugar in a bowl until creamy.
  • Add flour, salt, vanilla and nuts; mix until well blended.
  • Using your hands, take ball of dough the size of a medium orange, and work it on the counter using both hands, rolling it until it looks like a rope, almost ½ inch thick. I have never chilled the dough, but you might chill it if you find it easier for handling it.
  • Cut into three-inch lengths.
  • Place on ungreased cookie sheet, either on foil or parchment paper, curving them into "C" shapes about one inch apart, and bake 18 to 20 minutes.
  • Cool crescents until cool enough to handle, and roll in confectioner's sugar, pressing gently so as not to break them, until completely covered.
  • Makes about 6 dozen cookies.
  • TOASTING HAZELNUTS: Preheat oven to 350 degrees. Place hazelnuts in single layer on cookie sheet and toast until the skins begin to split, about 10 minutes. Rub the warm nuts vigorously with a clean kitchen towel to remove the skins. Return nuts to the pan and toast until fragrant and golden brown, about 2 - 3 minutes more. (Remember to turn oven down for the cookies.).

Nutrition Facts : Calories 58.1, Fat 3.7, SaturatedFat 1.7, Cholesterol 6.8, Sodium 30.7, Carbohydrate 5.8, Fiber 0.3, Sugar 2.9, Protein 0.7

VIENNESE CRESCENTS



Viennese Crescents image

This recipe came from one of my earliest pastry assistants, Sandra, when we baked together at the Strathallan Hotel in Rochester, New York. We used to put them on cookie/petits four platters because they froze well. You can also dip them in chocolate, omitting the confectioners' sugar at the end.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 6 dozen

Number Of Ingredients 6

1 cup butter
3/4 cup sugar
1 1/2 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 cup ground pecans
Confectioners' sugar

Steps:

  • Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.
  • Preheat oven to 350 degrees F.
  • Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.
  • Let cool 5 minutes. Dredge them in confectioners' sugar.

VIENNESE CRESCENT COOKIES



Viennese Crescent Cookies image

Make and share this Viennese Crescent Cookies recipe from Food.com.

Provided by katemonster8

Categories     Dessert

Time 2h

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter
1 cup ground almonds
1/2 cup confectioners' sugar, sifted
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar, sifted

Steps:

  • in a mixing bowl, combine flour, butter, nuts, confectioners' sugar, salt, and vanilla. hand mix until roughly blended.
  • shape dough into a ball, cover, and refrigerate for 1 hour.
  • preheat oven to 375 degrees.
  • remove dough from fridge and form into 1 inch balls. shape each ball into a small log, about 3 inches long. place rolls 2 inches apart on an ungreased cookie sheet, curving each one into a crescent.
  • bake for 10 to 12 minutes, or until cookies are set but not brown.
  • let sit 1 minute, then remove from cookie sheet. place cookies on aluminum foil, then dust with 1 cup of sugar.
  • store in an airtight container, then dust with remaining sugar just before serving.

Nutrition Facts : Calories 88.9, Fat 4.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 33.5, Carbohydrate 10.6, Fiber 0.4, Sugar 6.2, Protein 1

VIENNESE ALMOND CRESCENTS



Viennese Almond Crescents image

Rooted in tradition, these Viennese Almond Crescents are deeply reminiscent of the cookies your grandma use to make-it might even be the same exact recipe. All it takes is one bite of these light and airy cookies and memories of Christmases past will come flooding back. Dusted with powdered sugar like fresh fallen snow, we think it's almost impossible to eat just one of these melt-in-your-mouth masterpieces. This traditional Austrian dessert can be enjoyed after dinner with a hot cup of coffee and can be the standout treat on your Christmas cookie tray. The secret for the delicate crumb of these cookies? Almond meal-try making your own in a food processor with sliced almonds and sugar. For a flavor boost, try adding a splash of almond extract to the dough. Nothing compares to these sweet little crescent moons, and once you try this recipe, we think you'll be making these for many Christmases to come.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 40

Number Of Ingredients 6

1 2/3 cups Gold Medal™ all-purpose flour
2/3 cup almond meal
1/4 teaspoon kosher (coarse) salt
1 cup butter, softened
1/3 cup granulated sugar
1 cup powdered sugar

Steps:

  • Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
  • In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
  • Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg

PECAN CRESCENTS



Pecan Crescents image

Categories     Cookies     Dessert     Bake     Kid-Friendly     Pecan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 8 dozen

Number Of Ingredients 7

1 cup pecans (4 ounces)
2 sticks salted butter, softened
1 (1-pound) box confectioners sugar
1 tablespoon water
1 teaspoon vanilla
2 cups sifted all-purpose flour (sift before measuring)
Special equipment: a pastry cloth

Steps:

  • Pulse pecans in a food processor until finely ground (being careful not to grind to a paste). Beat butter with an electric mixer until smooth and creamy, then add 5 tablespoons sugar, 1 tablespoon at a time, beating until smooth. Beat in water and vanilla, then flour and nuts, beating on low speed until blended well. Chill, wrapped in plastic wrap, until firm, at least 2 hours.
  • Preheat oven to 375°F.
  • On a lightly floured pastry cloth, roll level teaspoons of dough into 3-inch ropes, tapering ends. Curve each roll, as formed, into a crescent and arrange crescents 1 inch apart on greased baking sheets. Bake in batches in middle of oven until pale golden, 12 to 14 minutes. While cookies are baking, sift remaining confectioners sugar into a shallow bowl. As cookies are done, transfer, a few at a time, to sugar and gently toss to coat, tapping off excess. (Sugar will melt slightly onto hot cookies.) Cool cookies on a rack. If you want sugar coating to be white and powdery, toss cookies in confectioners sugar again when cool

VIENNESE CRESCENTS



Viennese Crescents image

The following recipe came from the original edition of ''The New York Times Cook Book'' and was published on Dec. 18, 1955, when Nika Hazelton, the food writer, said it was the greatest cookie recipe ever devised.

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 35m

Yield 72 crescents

Number Of Ingredients 6

1/4 vanilla bean
1 cup sifted confectioner's sugar
1 cup walnut meats
1 cup butter, at room temperature
3/4 cup granulated sugar
2 1/2 cups sifted all-purpose flour

Steps:

  • Chop vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the confectioner's sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
  • Preheat oven to 350 degrees.
  • Cut walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using mortar and pestle.
  • With a wooden spoon or the fingers, mix walnuts, butter, granulated sugar and flour to a smooth dough. Shape dough, about a teaspoon at a time, into small crescents about one and a half inches in diameter.
  • Bake on an ungreased cookie sheet until lightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll cookies in prepared vanilla sugar.

Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams

VIENNESE CRESCENT HOLIDAY COOKIES



Viennese Crescent Holiday Cookies image

These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.

Provided by Debby Hawkins

Categories     World Cuisine Recipes     European     Austrian

Time 1h25m

Yield 48

Number Of Ingredients 8

2 cups all-purpose flour
1 cup butter
1 cup hazelnuts, ground
½ cup sifted confectioners' sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
1 vanilla bean

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
  • Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
  • Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
  • Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
  • Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5.3 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 33.5 mg, Sugar 6.8 g

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