CRESCENTS
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.
ROSE'S CRESCENTS (HOLIDAY SHORTBREAD COOKIES)
These nutty, shortbread-like cookies are a holiday tradition in our family -- my mom has been making these for the past 20 years and I've picked up from her. I don't know where the recipe came from, but I'm posting it for all to enjoy. A couple of tips: 1) refrigerating the dough is an absolute must. Be sure to wrap it tightly in wax paper and plastic wrap so it doesn't dry out, 2) the cooking time is an estimate so you'll need to experiment with your oven, but the key is that the cookies should look almost uncooked on the top, but slightly golden brown around the edges, 3) the butter and margarine need to be at room temperature but DO NOT microwave in an attempt to speed up the process, 4) the prep time DOES NOT include the refrigeration time and 5) be sure to remove the cookies from the pan at the 10 minute mark otherwise they are likely to stick to the pan. Enjoy!
Provided by SGpratt
Categories Dessert
Time 30m
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Sift the flour and salt together and set aside.
- Chop the almonds in a food processor or with a hand chopper until finely chopped.
- In a large bowl (I use a KitchenAid standing mixer), combine butter, margarine, sugar and almonds. Beat at medium speed until light and fluffy. It may require stopping the mixer and scrapping the sides.
- Gradually add the flour mixture and beat until well mixed. You'll likely have to scrap the sides of the bowl occasionally to ensure that all the ingredients are combined. The result will be a fairly sticky dough.
- Place the dough on wax paper and shape into a rectangle (4 x 6 x 1) and then wrap tightly in plastic wrap. Refrigerate for a minimum of two hours or overnight.
- Preheat the oven to 325. Cut the dough into eight sections. Working with two sections at a time (keep the rest of the dough refrigerated), pinch off small balls of dough (bigger than a marble but smaller than a golf ball). On a floured surface, roll the dough into a rope about the size and length of your pinkie. Shape the ropes into crescent (half-moon) shapes.
- Place on ungreased cookied sheets and bake for 10-13 minutes until set. The edges should be golden brown.
- Cool on the cookie sheet for 10 minute. Remove promptly and roll in topping mixture.
Nutrition Facts : Calories 89.8, Fat 5.8, SaturatedFat 1.9, Cholesterol 6.1, Sodium 58.3, Carbohydrate 8.7, Fiber 0.4, Sugar 4.3, Protein 1.1
BACON APPETIZER CRESCENTS
Enjoy a new take on hot appetizers with our Bacon Appetizer Crescents. These Bacon Appetizer Crescents will go faster than you can say, "They have bacon."
Provided by My Food and Family
Categories Home
Time 35m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Combine all ingredients except crescent dough.
- Separate each can of dough into 8 triangles; cut each triangle lengthwise in half.
- Spread cream cheese mixture onto dough triangles, adding about 1 tsp. to each. Roll up, starting at short side of triangle. Place, point sides down, on baking sheet.
- Bake 12 to 15 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
HOLIDAY ITALIAN HERB CRESCENT CHRISTMAS TREES
Posted per request. Great Christmas appetizer! From the Pillsbury Crescent Special Edition cook book. How ever I did replace the 1/2 cup chive - and - onion potato topper with 1/2 cup of my prepared Recipe #101256. This dip has a better flavor than the potato topper. Recipe makes two trees. Prep time about an hour, decorating time...well thats up to you! I would love to see several pictures of this one, as it can be decorated several ways.
Provided by GrandmaG
Categories Breads
Time 2h30m
Yield 2 trees, 32 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
- Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.
- Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll).
- With serrated knife, cut each roll into 8 slices (now they look like pinwheels).
- To form 1 tree, on cookie sheet, (I line mine with parchment paper it's easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree.
- Arrange 2 slices below, sides touching.
- Continue arranging rows of 3, 4, and 5 slices.
- Use remaining slice for trunk.
- Bake first tree 12 to 14 minutes or until golden brown.
- Cool 5 minutes on wire rack.
- Repeat for 2nd tree on another cool cookie sheet.
- Place trees on serving platter.
- If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
- Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk.
- Place tomato slice on each pinwheel except top and bottom ones.
- With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree.
- Chop remaining bell pepper; sprinkle over trees.
- Sprinkle with parsley.
- Serve immediately, or refrigerate until serving time.
Nutrition Facts : Calories 49.4, Fat 1.2, SaturatedFat 0.4, Cholesterol 7.8, Sodium 77.6, Carbohydrate 8, Fiber 0.6, Sugar 0.8, Protein 1.8
CRESCENTS
This is a very simple, easy recipe, and it makes a lot. I make these for Christmas. Enjoy them !!!!!!!!!!!!!!
Provided by Cindy
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 24
Number Of Ingredients 8
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).
Nutrition Facts : Calories 166.1 calories, Carbohydrate 20.2 g, Cholesterol 15.3 mg, Fat 9 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 89.8 mg, Sugar 11.5 g
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