Almond Cinnamon Crescents Recipes

ALMOND CRESCENTS III

Steps:

• Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
• Form dough with hands into 3 inch lengths about pencil thin.
• Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
• While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.

CINNAMON CRESCENTS

Steps:

• Combine flour and baking powder in a large bowl; cut in butter until crumbly. Stir in milk and egg. Divide into three portions; shape each portion into a ball., Combine sugar and cinnamon; sprinkle a third over a pastry board or a surface. Roll one ball into a 12-in. circle; cut into 12 wedges. Roll up from wide edge. Repeat with the remaining dough and cinnamon sugar. Place rolls with point side down on a lightly greased baking sheets; form into crescent shapes. Bake at 350° for 16-18 minutes or until lightly browned (do not overbake)., For optional glaze, combine confectioners' sugar, cinnamon and milk until smooth. Drizzle over cooled crescents.

ALMOND CINNAMON CRESCENTS

Steps:

• Cream butter with 3 tablespoons sugar until light and fluffy.
• Add nuts and flour; mix well.
• Chill dough for easier handling.
• Roll into small pencil thickness logs and shape into crescents.
• Place on greased cookie sheets and bake at 325° for about 18 minutes.
• While cookies are hot, roll in mixture of the confectioner's sugar and cinnamon.

ALMOND CRESCENTS RECIPE

Steps:

• Heat oven to 350°F.
• Mix butter and sugar in large bowl with wooden spoon until blended. Gradually add flour, stirring after each addition until blended. Stir in nuts.
• Shape into 2-inch crescents, using 1 Tbsp. dough for each. Place, 2 inches apart, on parchment- or foil-covered baking sheets.
• Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package. Dip one end of each cookie in chocolate; top with nuts. Return to wire racks; let stand until chocolate is firm.

MARTHA STEWART'S ALMOND CRESCENTS

Steps:

• Cream the butter and the 2/3 cup confectioner's sugar until fluffy. Beat in the vanilla and almond extracts, then add the almonds. Stir in the flour and beat until well mixed.
• Preheat the oven to 350 degrees and line baking sheets with parchment paper.
• Divide the dough in half into a roll one inch in diameter. Cut each roll into 3/4 inch slices, roll each slice into a cylinder 2 inches long, place 1 to 2 inches apart on cookie sheet and form into a crescent shape.
• Bake for 15 to 20 minutes or until lightly golden. Let cool, then roll in confectioner's sugar until coated.

ALMOND CRESCENT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Cover and refrigerate for 1 hour or until easy to handle. , Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. , Bake at 325° for 14-16 minutes or until set. Cool for 2 minutes. In a shallow bowl, combine confectioners' sugar and cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool completely.

ALMOND CRESCENTS

Steps:

• In a food processor, process the almonds and sugar until the almonds are ground very finely. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy.
• Scrape the sides of the bowl. Add the flour and sprinkle the salt on top. Pulse it just until the flour is incorporated.
• Scrape the dough onto a piece of plastic wrap, press it into a thick disk and wrap it tightly. Refrigerate until the dough is firm, about 2 hours.
• For the topping, stir together the sugar and cinnamon until uniform in color.
• When ready to bake, preheat the oven to 325 degrees.
• Divide the dough into 8 portions. Work with 1 section at a time, keeping the remainder of the dough refrigerated. Knead the dough between floured hands until malleable. Pinch off a portion of the dough and roll it into a 1-inch-round ball.
• On a lightly floured counter, roll each ball into a cylinder with tapered ends, about 3 inches long by 1/2 inch thick. Form each cylinder into a crescent shape and place on an ungreased cookie sheet 1 inch apart. The cookies will require two cookie sheets, one for the middle rack in the oven and one for the lower one.
• Bake for 14 to 16 minutes or until set but not brown. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
• Cool the cookies on the sheets for 10 minutes. While they are still warm, use a small angled metal spatula or pancake turner to lift them from the sheets and dip them, one at a time, in the cinnamon sugar, turning gently to coat all over. Finish cooling the cookies on wire racks.
• To store, place the cookies in an airtight container at room temperature for up to 1 month or freeze for as many as several months.

CINNAMON ALMOND CRESCENTS

Steps:

• In a mixing bowl, cream butter and sugar. Beat in vanilla. Combine flour and almonds; gradually add to creamed mixture.
• Roll into 1-in. balls; shape into crescents. Place 2 in. apart on lightly greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until set (do not brown). Combine sugar and cinnamon in a small bowl. Roll warm cookies in cinnamon-sugar; cool on wire racks.