Brandy Nutmeg Crescents Recipes

BRANDY-NUTMEG CRESCENTS

Steps:

• For complete instructions, visit the original site at https://www.marthastewart.com/1165230/brandy-nutmeg-crescents

BRANDY-NUTMEG CRESCENTS

Steps:

• Whisk together flour, nutmeg, and salt. In a large bowl, beat butter with 1/2 cup confectioners' sugar on medium-high speed until light and fluffy, about 2 minutes. Add brandy and vanilla; beat until combined. Reduce speed to low and add flour mixture, beating until just combined. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
• Preheat oven to 350 degrees. Working with one disk at a time (keeping others refrigerated), scoop 1 tablespoon dough and roll into a 3-inch log. Gently pinch ends and curve to form crescent. Arrange 1 inch apart on parchment-lined baking sheets.
• Bake until edges are golden, 16 to 18 minutes. Transfer cookies on sheets to wire racks; let cool5 minutes. Meanwhile, place remaining 1/2 cup confectioners' sugar in a shallow bowl. Working in batches, toss warm cookies in confectioners' sugar, then transfer to racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days. Dust with more confectioners' sugar before serving.

CRESCENTS WITH PECORINO ROMANO CHEESE

Steps:

• Preheat the oven to 425 degrees. To make the dough, place the flour, salt and sugar in a food processor and pulse to combine. Add the butter and pulse until mixture resembles coarse meal. Whisk together the egg yolks, water, brandy and wine. Add to the flour mixture and pulse until dough begins to come together. Press the dough together, flatten into a disk, wrap in plastic and chill for 30 minutes.
• To make the filling, place the cheese in a medium bowl and stir in the orange and lemon rinds, the nutmeg and brandy. Whip the egg whites until they hold soft peaks. Gradually add the sugar and whip until stiff. Stir half of the egg whites into the cheese mixture. Fold in the remaining whites. Set aside.
• Divide the dough in half. Roll out 1 piece of dough on a lightly floured surface to the thickness of a coin. With a 3-inch-round cookie cutter or glass, cut out as many rounds as possible. Brush the rim of each round with water and place a rounded teaspoon of filling in the center of each. Fold the dough around the filling to form a crescent and pinch the edges to seal them tight. Divide between 2 lightly floured baking sheets.
• Repeat with the remaining dough and filling, rerolling the scraps if necessary to use up all the filling. Bake until the crescents turn a pale blond color, about 8 minutes. Let cool. Serve with a chilled dry white wine.

KOURABIEDES I

Steps:

• Sift flour with baking powder. Set aside.
• Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds.
• Blend in flour mixture, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.
• Preheat oven to 325 degrees F (170 degrees C).
• Shape level tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Insert whole clove into center of each. Bake for 25-30 minutes or until light...do not brown. Cool on rack. Dust generously with confectioners' sugar.