WALNUT CRESCENTS CHRISTMAS COOKIES RECIPE 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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HOW TO MAKE WALNUT CRESCENT COOKIES - BEST WALNUT CRESCENT ...
These snowy crescent-shaped cookies are the ultimate light and airy Christmas treat.
From goodhousekeeping.com
Total Time 40 minutes
Category Christmas, feed a crowd, dessert
From goodhousekeeping.com
Total Time 40 minutes
Category Christmas, feed a crowd, dessert
- 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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CHRISTMAS CRESCENT COOKIES RECIPE - FOOD.COM
Make and share this Christmas Crescent Cookies recipe from Food.com.
From food.com
Total Time 35 minutes
Calories 80 per serving
From food.com
Total Time 35 minutes
Calories 80 per serving
- Dip in confectioners sugar while still warm.
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VANILLA WALNUT CRESCENTS RECIPE: HOW TO MAKE IT
Friends look forward to receiving a gift of these crescents. They're my all-time favorite cookies. The pastry is tender and flaky, and the vanilla flavor comes through beautifully. —Betty Lawton, Pennington, New Jersey
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 110 calories per serving
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 110 calories per serving
- 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.
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