Buttercrescents Recipes

Steps:

• If using butter it must be cold. Mix butter with flour until it resembles fine crumbs. Add white sugar, nuts, and salt. Mix well, adding ice water till you make stiff dough.
• Add vanilla extract and knead lightly. Roll out on floured board 1/4 inch thick.
• Cut into crescent shapes using a whiskey glass coated with flour.
• Bake at 350 degrees F (180 degrees C) until bottoms are lightly browned. While hot, roll in confectioner's sugar, (I usually use a brown bag or baggie bag to roll the cookies in with the powdered sugar).

Steps:

• Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
• Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Steps:

• Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.
• In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.
• Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.
• Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners' sugar.

Steps:

• Cut butter into flour.
• Combine egg yolk with sour cream and add to flour mixture.
• Form into a ball and wrap in wax paper.
• Chill overnight.
• Divide dough into 4 portions.
• Roll each into a 12 inch circle.
• Spread fruit filling evenly over entire circle.
• Cut into 16 wedges.
• Roll from wide end to form crescents.
• Bake on ungreased cookie sheet at 375 degrees F for 20 minutes or until delicately browned.
• Dust with confectioners sugar when cool.

Steps:

• Using the microwave, heat the milk to scald it. Add the butter cubes to a stand mixer and add the milk. Allow to cool for about 3-5 minutes.
• While that's cooling, soften the yeast in the warm water with the teaspoon of sugar and stir.
• Stir the milk and butter and the 1/3 cup of sugar and salt. Add the egg and yeast mixture and mix well.
• Add 2 cups of flour until well mixed and add the rest of the flour 1/4 cup at a time until the the dough is formed and leaves the side of the bowl.
• Remove the dough and knead for about 3 minutes. Spray a medium sized bowl with pan spray and lay the dough inside rolling it the greased bowl. Cover with saran wrap and allow the dough to rise until almost doubled in size, about an hour.
• Remove the dough from the bowl and cut in half. Allow the dough to rest for about 10 minutes. Heat the oven to 365*.
• Roll out into a 12-inch circle. Using a pizza cutter, slice into 12 even wedges.
• Roll each wedge wide side first. Repeat with remaining dough.
• Place on a greased baking sheet and bake for about 15-17 minutes until golden brown. Remove from the oven and brush on melted butter on the hot rolls.
• Place any remaining rolls in a ziploc bag. These will stay fresh for bout 3 days or so.

Steps:

• Preheat oven to 325 degrees F. Cream sugar and butter. Add flour, vanilla and nut meats. Roll a small piece between your hands and form into small crescents. (2 1/2 inches) Bake 20 to 25 minutes. When cool, roll in powdered sugar. These are better the second day.

Steps:

• Set aside 2 tablespoons evaporated milk for frosting. In a saucepan, combine pudding mix and remaining evaporated milk until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter until melted. Let stand until mixture cools to 110°-115°. , In a large bowl, dissolve yeast in water. Beat in eggs, salt, 2 cups flour and pudding mixture until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide into thirds. Roll each portion into a 15-in. circle. Combine filling ingredients; spread 1/2 cupful over each circle. Cut each into 12 wedges; roll each into a crescent shape, starting with the wide end. Place point side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. , For frosting, combine brown sugar, butter and reserved evaporated milk in a saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in confectioners' sugar until smooth. Add water if needed to achieve desired consistency. Frost crescents.

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