BRAZIL NUT COOKIES
Brazil nuts may be an unusual ingredient for a cookie recipe, but the flavor is absolutely outstanding. The recipe from my mother for these rich buttery cookies goes back more than 70 years.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts and coconut. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottom of cookies are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 104 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 62mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTER CRESCENTS
Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.
Provided by SAMME
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
- Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 34.1 g, Cholesterol 52.1 mg, Fat 9.1 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 5.3 g, Sodium 168.5 mg, Sugar 6.2 g
BRAZIL NUT CRESCENTS
This cookie from "The Gourmet Cookie Book" was one of just eight cookies run by the magazine in 1958. This one caught the editors' eye because Brazil nuts so rarely find their way into cookies.
Yield about 18 cookies
Number Of Ingredients 5
Steps:
- In medium bowl, dissolve gelatin in boiling water. Add juice from pineapple and stir. Chill until slightly thickened, about 45 minutes. Remove from refrigerator and beat until frothy. Fold in remaining ingredients and pour into a 9-by-5-in Into bowl, sift together the flour and powdered sugar. Add nuts. In another, large bowl, cream the butter. Add dry ingredients and knead dough on a lightly floured board until well blended. Chill dough at least 4 hours. Preheat oven to 325 degrees. Form dough into a roll two inches thick and cut it crosswise into ½-inch slices. Shape slices into crescents, and place them on a buttered baking sheet. Bake in preheated oven 10 minutes, or until done. Crescents should not brown. Dust cooled crescents with powdered sugar. Notes: The butter should be softened before creaming. Unlike most other cookie recipes, this one needs salted butter in order to bring out the flavor of the nuts. ch mold. Chill until set, about 3 hours. To serve: Run a knife around the edge of the mold, then invert on a serving platter.
NUT CRESCENTS
Make and share this Nut Crescents recipe from Food.com.
Provided by shysavsianna
Categories Dessert
Time 40m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Cream first 3 ingredients and water.
- Stir in flour and nuts; mix well.
- Shape into crescents.
- Place on ungreased cookie sheet.
- Bake at 350 degrees for 15 to 20 minutes.
- Cool on a rack; roll in powdered sugar.
Nutrition Facts : Calories 53.2, Fat 3.8, SaturatedFat 2, Cholesterol 8.1, Sodium 21.9, Carbohydrate 4.4, Fiber 0.2, Sugar 1.2, Protein 0.6
PINE NUT CRESCENTS
Categories Cookies Nut Dessert Bake Pine Nut Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 18
Number Of Ingredients 7
Steps:
- Butter and lightly flour heavy large baking sheet. Finely grind almonds in processor. Add sugar, powdered sugar, flour and salt; process until well blended. Add egg whites; process until smooth dough forms (dough will be very sticky).
- Spread pine nuts on floured surface. Using floured hands, form dough into 1-inch balls. Roll balls in pine nuts, pressing slightly to adhere. Form balls into crescents. Transfer to prepared baking sheet, spacing 1 inch apart. Let cookies stand at room temperature at least 1 hour and up to 2 hours before baking.
- Preheat oven to 350°F. Bake cookies until golden brown, about 18 minutes. Transfer cookies to rack and cool completely. (Can be prepared 2 days ahead. Store in airtight container.)
BRAZIL NUT CRESCENTS
Make and share this Brazil Nut Crescents recipe from Food.com.
Provided by stu_spivack
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 4
Steps:
- Combine and sift the flour and sugar.
- Add the almonds.
- Cream the butter and add the dry ingredients.
- knead the dough until it's mixed.
- make a 2 inch roll. make 1/2 inch slices. make crescent shapes.
- bake on a buttered sheet for 10 minutes at 325.
Nutrition Facts : Calories 100.7, Fat 7.8, SaturatedFat 3.3, Cholesterol 10.2, Sodium 27.6, Carbohydrate 6.9, Fiber 0.6, Sugar 1.4, Protein 1.6
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