Time 1h45m Yield 18 cookies Number Of Ingredients 8 Steps:
In a small bowl, mix together the all-purpose flour, hazelnut flour and salt. Beat the butter and granulated sugar with an electric mixer on medium-high speed until creamy. Split the vanilla bean, scrape out the seeds using the back of a thin knife and add to the butter with the egg yolk. Beat until combined. Gradually mix in the flour mixture until just combined. Roll the batter into a 12-inch log, wrap in plastic wrap and chill for 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the log into 18 pieces and roll each piece into a crescent shape. Put the crescents on the lined baking sheets, about 1 inch apart. Bake until the cookies are set and the bottoms and edges are browned, about 14 minutes. Cool on the baking sheets for a few minutes. Dust with confectioners’ sugar while warm, and then transfer to a wire rack to cool completely.
Time 50m Yield 3 dozen. Number Of Ingredients 9 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.
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.
Time P1DT20m Yield 120 cresents Number Of Ingredients 16 Steps:
In a bowl, cut the butter and shortening into the flour until the mixture is crumbly. In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt. Combine with the flour mixture. Mix until smooth and the sides of the bowl are clean. Form into a large ball and chill, covered, overnight. To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl. To make egg wash mix egg yolk and few drops of water in a small bowl. Preheat oven to 350°. Sprinkle granulated sugar onto a pastry board. Divide the dough into six portions. Work with one portion at a time, refrigerating the dough you are not using. Roll out the dough to 1/8-inch thick and sprinkle with more sugar. Cut into 2 x 2-inch squares. Place a bit of the nut filling along one end of the square and roll up. Form into a crescent. Place seam side down on a greased cookie sheet. Paint with egg wash. Bake at 350° for 15-20 minutes. Remove from oven and cool on wire racks.
Time 35m Yield 4 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream butter and 1/2 cup confectioners’ sugar until light and fluffy. Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned., Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners’ sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.
Time 30m Yield about 4 dozen. Number Of Ingredients 8 Steps:
Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in extracts. In another bowl, whisk flour, almonds and salt; gradually beat into creamed mixture., Divide dough into four portions. On a lightly floured surface, roll each portion into a 24-in. rope. Cut crosswise into twelve 2-in. logs; shape each into a crescent. Place 1-1/2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool on pans 2 minutes before removing to a wire rack. Dust warm cookies with confectioners’ sugar.
More about “vanilla walnut crescents recipes”
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.
