Czechoslovakian Crescent Cookies Recipes

Steps:

• Set oven at 325 degrees (mod. slow).
• Grease an 8-inch square cake pan.
• In a mixing bowl, cream the butter until soft.
• Gradually add the sugar, creaming until light and fluffy.
• Add the egg yolks and blend well.
• Gradually add the flour and mix thoroughly.
• Then fold in chopped nuts.
• Spoon half the batter into the cake pan, spreading evenly.
• Top with strawberry jam and cover with the remaining cookie dough.
• Bake one hour or until lightly browned.
• Remove from oven, cool and cut into 1 x 2-inch bars.
• While warm, sprinkle lightly with sifted powdered sugar.
• Double the recipe for a large pan.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
• Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
• Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
• Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
• Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

Steps:

• Mix butter with sugar-vanilla.
• Add flour slowly stirring until it is smooth.
• Stir in chopped nuts.
• Dip hands in flour.
• Then shape dough in to small crescent.
• Place on a ungreased cookie sheet.
• Bake at 350°F for about 15-20 minutes or until lightly brown.
• When cool, sprinkle with sugar.

Steps:

• For the dough: Preheat the oven to 350 degrees F. Grease 2 baking sheets and set aside.
• In a mixer, beat the butter and sour cream until smooth, about 2 minutes. Gradually add the flour and salt until the dough comes together and pulls away from the side of the bowl. Refrigerate for at least 4 hours or overnight.
• Divide dough into 4 even pieces and roll into 9 by 12-inch pieces about 1/4-inch thick. Set aside.
• For the filling: In a medium bowl, combine all 4 ingredients and mix until smooth. Divide the filling into 4 even portions, and spread even amounts of filling on each piece of rolled out dough, leaving a 1-inch border. Roll lengthwise and transfer to a cookie sheet. Repeat with remaining pieces of dough, placing 2 rolls on each cookie sheet.
• Bake until golden at the edges, about 35 to 45 minutes. Slice while still warm into 1 to 2- inch slices. Cool completely on wire racks.

Steps:

• In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned., Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners' sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.