Time 50m Yield about 10-1/2 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, walnuts and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Using a floured plain or finely scalloped 2-in. round cookie cutter, cut a semicircle off 1 corner of the dough, forming the inside of a crescent shape. Reposition cutter 1-1/4 in. from inside of crescent; cut cookie, forming a crescent 1-1/4 in. wide at its widest point. Repeat. Chill and reroll scraps if desired., Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely. , Sprinkle cookies with confectioners’ sugar. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Time 1h45m Yield about 24 Number Of Ingredients 7 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.
Yield Makes about 4 1/2 dozen Number Of Ingredients 7 Steps:
Whisk first 3 ingredients in medium bowl to blend. Using electric mixer, beat butter and brown sugar in large bowl to blend well. Add dry ingredients; beat just until dough forms clumps. Stir in nuts. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours and up to 1 day. Soften slightly at room temperature before rolling out, if necessary. Line 3 large baking sheets with parchment paper. Roll out dough on floured surface to 1/8-inch thickness. Dip 3-inch-long crescent-shaped cookie cutter in flour to coat; cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather dough scraps and reroll. Cut out additional cookies. Refrigerate cookies on sheets 20 minutes. Meanwhile, preheat oven to 300°F. Bake cookies 1 sheet at a time until pale golden and firm to touch, about 25 minutes. Transfer cookies to racks and cool. Stir chocolate in top of double boiler over barely simmering water until smooth. Remove from over water. Cool chocolate 10 minutes. Place racks with cookies over rimmed baking sheets. Dip spoon into melted chocolate; wave back and forth over cookies to decorate with zigzag pattern. Chill cookies until chocolate is firm, about 20 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)
Time 1h48m Yield Makes about 4 doz. or 24 servings, 2 cookies each. Number Of Ingredients 9 Steps:
Preheat oven to 325°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add cocoa, vanilla and salt; mix well. Gradually add flour, beating until well blended after each addition. Stir in 1 cup finely chopped walnuts. Cover. Refrigerate 1 hour. Shape rounded teaspoonfuls of dough into crescent shapes, tapering ends. Place, 2 inches apart, on lightly greased baking sheets. Bake 15 to 18 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely. Drizzle evenly with the Powdered Sugar Glaze; sprinkle with the 1/2 cup chopped walnuts. Let stand until glaze is firm.
Time 35m Yield about 2-1/2 dozen. Number Of Ingredients 12 Steps:
In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add the cornstarch, melted chocolate and vanilla; beat until smooth. Unroll crescent roll dough; separate into triangles., In a small bowl, whisk together eggs, butter and extract. Brush some over dough. Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end. Place point side down on greased baking sheets; curve ends slightly. Brush with remaining glaze. , Bake at 350° for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners’ sugar if desired.
Time 25m Yield 8 Number Of Ingredients 3 Steps:
Heat oven to 350 degrees F. Separate dough into 8 triangles. Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet. Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.
Time 1h25m Yield 80 crescents, 80 serving(s) Number Of Ingredients 15 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.
Time 40m Yield 2 dozen cookies Number Of Ingredients 10 Steps:
Heat oven to 325 degrees. Combine all dough ingredients in a food processor. Pulse until the dough resembles coarse meal. Then process continuously until it begins to gather together. Roll 2 teaspoons dough at a time into half moon shapes. Arrange on an ungreased baking sheet, 1 inch apart. Bake until firm to touch, about 18 to 20 minutes. Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized. When cookies are done, let them cool in the pan for 5 minutes before transferring to a rack. Sift the vanilla sugar over them immediately. Continue cooling for 15 minutes. The cookies may be stored in an airtight container up to 5 days.
More about “chocolate walnut crescents recipes”
Time 45m Yield 32 rugelach Number Of Ingredients 8 Steps:
In a food processor, or in a large bowl with an electric mixer, combine all the dough ingredients. Process or beat until it becomes dough-like. (In a food processor the mixture will form a ball, and stick together. With a mixer, it just turns into dough. Don’t over beat.) Put aside. Now, in your food processor, combine all the filling ingredients and process until finely chopped. If you don’t have a processor, you can do this in a blender – just make sure you stop and scrape and sides down several times so that everything is evenly ground. Cut the dough into 4 pieces and dust each one with flour. Dust the counter or tabletop with flour, too. Roll a piece of dough into a circle, approximately 10 inches (25 cm) in diameter. Handle the dough gently, and don’t be afraid to sprinkle it with more flour to prevent it from sticking to the counter or the rolling pin. Cover the entire surface of this circle with some of the filling in a thin, even layer. Using a pizza cutter (or a sharp knife) cut the circle into 8 wedges, pizza-style. Roll each wedge up – starting at the wide, outside edge – rolling firmly toward the point. Place on an ungreased cookie sheet, bending slightly to form a crescent. Repeat with the rest of the dough and filling. Bake at 350°F (180°C) for 15 to 20 minutes, until very lightly browned on top, but not burnt on the bottom.
