WALNUT CRESCENT COOKIES RECIPES
WALNUT CRESCENTS | SOUTHERN LIVING
These snowy crescent-shaped cookies will look lovely nestled in your holiday cookie tins, and taste as good as they look. Cookies of this type (like Mexican wedding cookies or Pecan Snowballs) are chewy and still slightly crisp—and can often be dry. But these cookies are moist and tender inside with a delicious nutty flavor that is balanced perfectly with the sweetness from the powdered sugar. We love the rich flavor of toasted walnuts, but you can substitute toasted pecans or even pistachios. Once you've made the dough and formed the cookies into crescents, be sure to place them on a parchment-lined baking sheet. While it might be tempting to just coat your cookie sheets with cooking spray, the parchment paper will keep the cookies from sticking. When the cookies are done baking, let them cool for one minute (they should be cool enough to handle, but still warm to the touch) before rolling them in powdered sugar. When the cookies are still warm, the sugar will adhere better and create a powdery, snowy look.
Provided by Southern Living
Categories Cookies
Total Time 50 minutes
Yield Makes 16 cookies (serving size: 1 cookie)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Beat butter with a heavy-duty stand mixer on medium speed until creamy. Add sugar and vanilla, and beat until well incorporated. Add flour; beat until blended. Stir in walnuts.
- Shape into 16 (1-inch) balls, and roll each ball into a 3-inch rope. Place ropes 2 inches apart on parchment paper-lined baking sheets, and curve into crescents.
- Bake in preheated oven until golden brown, 9 to 10 minutes, switching pans top rack to bottom rack halfway through baking. Cool on pans 1 minute. Roll warm cookies in powdered sugar, and cool completely, about 30 minutes. Dust with additional powdered sugar, if desired.
HOW TO MAKE WALNUT CRESCENT COOKIES - BEST WALNUT CRESCENT ...
These snowy crescent-shaped cookies are the ultimate light and airy Christmas treat.
Provided by The Good Housekeeping Test Kitchen
Categories Christmas feed a crowd dessert
Total Time 40 minutes
Prep Time 0S
Cook Time 0S
Yield 50
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Bake, rotating sheets halfway through, until cookies are set and just barely turning golden brown around edges, 15 to 18 minutes. Let cool completely on baking sheets. In bowl, combine cinnamon and remaining 1/4 cup confectioners’ sugar. Liberally dust cookies with cinnamon sugar before serving.
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As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. —Sharon Kurtz, Emmaus, Pennsylvania
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- In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners’ sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator.
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