Patricias Viennese Crescents Recipes

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VIENNESE CRESCENTS

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



Viennese Crescents image

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.

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

VIENNESE VANILLA COOKIES

Provided by Food Network

Categories     dessert

Time 1h13m

Number Of Ingredients 8



Viennese Vanilla Cookies image

Steps:

  • Cream butter and add sugar. Add 1/2 cup of flour mixing after each addition. Add remaining ingredients. Shape into a disk and then chill for 30 minutes. You can also put the dough in the freezer at this point.
  • Begin to roll the dough the dough so that it is about 1/4-inch thick or a little more. Cut with cookie cutters. Place dough on parchment paper or a greased cookie sheet. I prefer using parchment paper. It's just easier.
  • Preheat oven to 350 degree F. Bake for 12 to 13 minutes or until the edges are a bit brown. You may need to lower your oven to 325 degrees F.
  • You can also freeze or chill the dough in a log shape rather than a disk. If you do this, simply cut small rounds about 1/4 inch thick and place these rounds on the lined cookie sheet. These bake for 15 minutes. (This works well, if you want to transport dough to a friend's house and have kids form the cookies.)
  • Once the cookies come out of the oven, either cool them on the cookie sheet or move the parchment paper to a cookie rack. As the cookies cool, but before they're fully cooled, sprinkle with confectioner's sugar.
  • Arrange on a plate and don't blink because they'll disappear before you open your eyes. Eat.
  • That's the classic Brown family cookie. Without it Christmas simply isn't Christmas. Sometimes I bring a batch from my Chicago home and that simply doesn't work. My sister and mother are upset that the house doesn't smell like Christmas...no cookie smell in the air. I'm often required to make many batches...and the cookies are eaten at all times
  • and for all meals.
  • These were the cookies we left for Santa...He regularly gobbled them up, leaving only a few crumbs on the plate and a note that said, "These are excellent cookies, the best I've had." In retrospect, the writing looked an awful lot like my father's... If they're good enough for Santa, I think they're good enough for anyone.

1 cup unsalted butter, softened
1/2 cup sugar
2 cups sifted flour
1 1/4 cups shaved Almonds (not the slivered almonds, but the flat cuts
w/ bits of brown on them)
1 teaspoon vanilla
1/2 teaspoon salt
Confectioner's Sugar for decoration

PATRICIA'S VIENNESE CRESCENTS

Provided by Patricia Reilly

Categories     Cookies     Dessert     Bake     Christmas     Vegetarian     Kid-Friendly     Walnut     Vanilla     Shower     Christmas Eve     Party     Butter     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30 cookies

Number Of Ingredients 8



Patricia's Viennese Crescents image

Steps:

  • Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Discard the pod. Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
  • Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
  • Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes. Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes.
  • On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends. Curve each rope into a crescent shape. Transfer to a baking sheet, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes. Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

1 vanilla bean
1 cup sifted confectioners' sugar
1 cup walnuts
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 1/2 cups sifted all-purpose flour
Special Equipment
2 large baking sheets

VIENNESE CRESCENTS

I love butter cookies and nuts. This was a recipe that was on my Joy of Cooking once a day recipe/cooking tips calendar. I haven't tried them yet, but plan to do so soon, so I'm guessing on prep time

Provided by SweetSueAl

Categories     Dessert

Time 35m

Yield 4 dozen

Number Of Ingredients 6



Viennese Crescents image

Steps:

  • Preheat oven to 350.
  • Beat the butter on medium speed of mixer until lightened in color and creamy.
  • Sift 3/4 cup powdered sugar over the butter and beat until well combined.
  • Stir in vanilla and nuts.
  • Graduallly sift flour over the top while stirring.
  • Knead until well blended.
  • Pull off generous 1-tablespoon pieces of doug, roll with your hands into a short rope and shape into crescents.
  • NOTE: If the dough is soft and difficult to handle, refrigerate until slightly firm.
  • Space 1 1/4 inches apart on greased cookie sheets.
  • Bake 1 sheet at a time until the crescents are tinged with brown and slightly darker at the edges, 13 to 16 minutes, rotating the sheet halfway through baking for even browning.
  • Remove the sheet to a cooling rack and let stand until the cookies firm slightly.
  • Transfer the cookies to racks and cool completely. Sift 2/3 cup of powdered sugar over cookies (entire batch) until evenly coated.

Nutrition Facts : Calories 1011.8, Fat 64.9, SaturatedFat 30.6, Cholesterol 122, Sodium 125.1, Carbohydrate 97, Fiber 5.8, Sugar 43.8, Protein 14.6

1/2 lb unsalted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla
1 cup almonds or 1 cup walnuts, blanched and ground
2 cups all-purpose flour
2/3 cup powdered sugar

VIENNESE CRESCENTS

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



Viennese Crescents image

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

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

VIENNESE ALMOND CRESCENTS

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



Viennese Almond Crescents image

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

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

VIENNA CRESCENTS

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



Vienna Crescents image

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

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

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