Vs Walnut Crescent Cookies Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Bake on the lower rack until toasted, 10 to 12 minutes; let cool completely. Pulse the nuts in a food processor until finely ground. Add the flour and pulse to combine; set aside.
• Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 4 minutes. Add 1/2 cup confectioners' sugar, the vanilla, cardamom and salt; beat until combined. Reduce the mixer speed to low and beat in the walnut-flour mixture until just incorporated. Cover the dough and refrigerate until slightly firm, about 30 minutes.
• Place the remaining 1 cup confectioners' sugar in a shallow bowl; set aside. Shape tablespoonfuls of dough into thin crescents and arrange 1 inch apart on 2 unlined baking sheets.
• Bake, switching the pans halfway through, until the cookies are golden on the bottom, 20 to 25 minutes. Let cool 5 minutes on the pans, then carefully transfer to the bowl of confectioners? sugar and gently roll to coat. Transfer to a rack to cool completely, then reroll in the confectioners? sugar.

Steps:

• Cream butter with the 1/4 cup of sugar and blend well.
• Combine flour and cinnamon.
• Add flour mixed with cinnamon (a bit at a time) and mix well. Add extract and stir in nuts.
• Shape teaspoonfuls of dough into crescent shapes and bake on an ungreased cookie sheet at 325°F for 18-20 minutes. Let cookies cool for about 5 minutes and then coat well with powdered sugar.
• Variation: roll dough into 1-inch balls and bake (same as above). When cookies are cool, GENTLY roll in confectioners' sugar until coated well.

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Sift dry ingredients.
• Blend in Crisco or butter/Crisco mixture.
• Dissolve yeast in a little lukewarm water, add to flour mixture.
• lightly beat eggs.
• Add eggs and sour cream.
• Blend well and refrigerate over night. Dough will be moist and airy.
• Filling-Blend all ingredients together.
• To form---Take small (softball size is what I used) pieces of dough and roll out in powdered sugar (using as much sugar as needed about 1/2-1 pound) into a circle.
• Cut into 8 pie slices.
• Put filling on thick side and roll from large end to point.
• You can top the filling with some mini cips if desired.
• Place on a greased cookie sheet or parchment paper and top with cinnamon and sugar mixture adding crushed nuts if desired.
• Bake at 375 Degrees for 20-25 minutes.