HAZELNUT CRESCENTS
My mom and I make these delicate cookies every Christmas. Hazel nuts give a little different flavor from the usual pecans. -Beverly Launius, Sandwich, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 10 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in nuts. Cover and refrigerate for 2 hours or until easy to handle., Shape dough by teaspoonfuls into 2-in. rolls. Form into crescents. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Dust with confectioners' sugar.
Nutrition Facts :
HAZELNUT CRESCENT COOKIES
These cookies are similar to the Mexican Wedding cookies that so many people bake, but stand out due to the use of hazelnuts and the crescent shape.
Provided by BonnieZ
Categories Dessert
Time 1h3m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
Steps:
- Very finely chop hazelnuts in a blender (make sure it is a very fine chop but not pulverized) set aside.
- Cream butter and sugar together until light and fluffy.
- Add the vanilla, mixing to combine.
- Gradually add the flour and hazelnuts to the wet ingredients, making sure all is thoroughly combined.
- Cover and chill in the refrigerator 2 hours or overnight.
- Preheat oven to 350°F.
- With hands, take about a tbsp of dough and roll into a rope shape.
- Twist on cookie sheet into a half moon to form a crescent shape.
- Bake for 10 minutes (do not brown).
- Let sit on cookie sheet for 5 minutes (cookies will be fragile).
- CAREFULLY roll in powdered sugar while still warm, then place on cooling rack to cool completely.
- Once completely cooled, roll in powdered sugar a second time.
- Store in tightly covered container.
Nutrition Facts : Calories 75.1, Fat 5.6, SaturatedFat 2.6, Cholesterol 10.2, Sodium 27.4, Carbohydrate 5.5, Fiber 0.4, Sugar 1.2, Protein 1
VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD
From the Balkans to the great plain of Central Europe, you may find these traditional Christmas cookies in the shape of a crescent moon. Easy to make, these cookies become even yummier after 2 to 3 days--but only for those who can resist long enough! Bake them along with your children and let them dip half into softened Nutella® hazelnut spread!
Provided by Nutella® hazelnut spread
Categories Trusted Brands: Recipes and Tips
Time 1h40m
Yield 16
Number Of Ingredients 6
Steps:
- Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
- In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
- Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
- Repeat with remaining dough to make 16 cookies.
- Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
- Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 18.1 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 46.1 mg, Sugar 10.3 g
HAZELNUT CRESCENT ROLLS
Yum! Tender dough gives way to warm and wonderful chocolate with a hint of hazelnut flavor. This simple treat is sure to please everyone! -Phyllis Adkins, South Charleston, West Virginia
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon Nutella; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar.
Nutrition Facts : Calories 250 calories, Fat 14g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
VIENNESE CRESCENT HOLIDAY COOKIES
These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.
Provided by Debby Hawkins
Categories World Cuisine Recipes European Austrian
Time 1h25m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
- Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
- Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
- Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
- Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.
Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5.3 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 33.5 mg, Sugar 6.8 g
HAZELNUT CRESCENTS
This recipe was originally from "Super Food Ideas" magazine in 2005. The recipe is easy to make and the biscuits are great with a coffee. They look quite decadent ..so are great to serve to company. It should make 25-30 crescents. You can substitute almond meal for the hazelnut meal and almond essence for the vanilla essence as a variation To make this recipe for a gluten free diet- ensure the cornflour and icing sugar used are labelled as gluten free
Provided by Jubes
Categories Dessert
Time 1h
Yield 25-30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 160 degrees Celsius.
- Grease and line 2 baking trays with paper.
- Sift flours into a bowl. Add sugar and hazelnut meal. Mix well.
- Rub butter into the hazelnut meal mixture, using your fingertips.
- Stir in egg yolk and essence.
- Stir the mixture until a soft dough forms and then lightly knead on a gluten free flour dusted bench.
- Divide the mixture into two and wrap in plastic cling-wrapfor 15 minutes.
- Roll each portion of dough into a long thick log, approx 2cm thick (1 inch). Cut the logs at 4cm intervals. Shape each piece into a crescent.
- Place crescents on prepared trays. Bake for 15-20 minutes or until light golden in colour.
- Stand on trays for 5 minutes before transferring to wire racks to cool.
- Dust with gluten-free icing sugar to serve.
- Enjoy!
Nutrition Facts : Calories 60, Fat 3.5, SaturatedFat 2.1, Cholesterol 15.2, Sodium 28.8, Carbohydrate 7, Fiber 0.1, Sugar 4.4, Protein 0.3
HAZELNUT COOKIES
The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies to make. Martha made this recipe on episode 704 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Place hazelnuts on a baking sheet and toast until golden and fragrant, 10 to 15 minutes. Remove from oven and let cool completely. Reduce oven temperature to 350 degrees. Pulse in a food processor until just finely ground (do not grind into a paste).
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 2 to 3 minutes. Add flour, ground hazelnuts, and salt; beat until dough forms. If needed, drizzle in 1 to 2 tablespoons water, 1 tablespoon at a time, to help form a dough. Dough can be wrapped well in plastic and refrigerated up to 1 day or frozen up to 3 months (thaw in refrigerator before using).
- Roll dough into 1-inch balls and transfer to parchment-lined baking sheets, spacing 2 inches apart. Press balls with tines of fork to flatten. Bake until edges are golden, rotating sheets halfway through, 12 to 15 minutes. Transfer sheets to a wire rack and let cookies cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
HAZELNUT CINNAMON CRESCENTS
Provided by Dede Wilson
Categories Cookies Food Processor Bake Christmas Kid-Friendly Low Cal Hazelnut Cinnamon Christmas Eve Party Butter Bon Appétit Small Plates
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Place 1/2 cup sugar, nuts, and 1/4 teaspoon salt in processor. Using on/off turns, process until nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add almond extract; process to blend. Add flour and cinnamon. Using on/off turns, process until dough comes together. Transfer to work surface. Form dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Measure 1 tablespoon dough; form into ball, then roll into 2 1/2-inch-long log, tapering slightly at both ends. Gently bend into crescent shape. (If dough is very cold, it may form cracks; smooth over cracks before continuing.) Place on prepared sheet. Repeat with remaining dough, spacing cookies about 1 1/2 inches apart.
- Bake cookies until slightly puffed and edges turn golden brown, about 20 minutes. Sift remaining 1 cup sugar over hot cookies. Cool completely on sheets on rack. Roll cooled cookies in powdered sugar remaining on sheets. DO AHEAD: Can be made 1 week ahead. Store in airtight containers at room temperature.
- Good to go:
- The hazelnut crescents and ginger cookies would both ship well. To make sure they arrive intact, pack the cookies in a metal tin between sheets of waxed paper. Ball up some waxed paper to place on top of the final cookie layer to make sure the cookies don't shift and break in transit.
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HAZELNUT CRESCENT COOKIES RECIPE - KURT GUTENBRUNNER
From foodandwine.com
Servings 24Total Time 1 hr
- Preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, with an electric mixer, cream the butter with 1/2 cup of the confectioners' sugar at medium-high speed until pale and fluffy, about 1 minute. Add the egg yolks, vanilla extract and salt and beat at medium-high speed until blended, scraping down the sides of the bowl as needed. Beat in the flour and ground hazelnuts at medium speed until just incorporated. Cover the dough with plastic wrap and refrigerate until firm, at least 30 minutes.
- Using about 1 1/2 tablespoons of the dough for each cookie, roll the dough into 3-inch-long cylinders with tapered ends. Form the cookies into crescents and transfer them to the prepared baking sheets, spacing them 1 inch apart. Bake the cookies for 18 minutes, or until light golden. Remove from the oven and let the cookies cool on the baking sheets for 10 minutes, or until just cool enough to handle.
- Spread the remaining 1/2 cup of confectioners' sugar in a shallow bowl. Dip each warm cookie in the confectioners' sugar and coat evenly. Transfer the cookies to wire racks and let cool completely.
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