Hugsandkissescrescents Recipes
VIENNESE CRESCENTS
This recipe came from one of my earliest pastry assistants, Sandra, when we baked together at the Strathallan Hotel in Rochester, New York. We used to put them on cookie/petits four platters because they froze well. You can also dip them in chocolate, omitting the confectioners' sugar at the end.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 6 dozen
Number Of Ingredients 6
Steps:
- Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.
- Preheat oven to 350 degrees F.
- Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.
- Let cool 5 minutes. Dredge them in confectioners' sugar.
NANA'S CRESCENTS OR SAND TARTS
Steps:
- Preheat oven to 350 degrees F.
- With an electric mixer or by hand, cream butter and sugar in a large bowl. Add vanilla and then stir in flour and chopped nuts until combined. Roll tablespoon-sized pieces of dough into crescent shapes. Repeat until no dough remains. Arrange on an ungreased baking sheet and bake for 20 to 30 minutes, until cookies are lightly golden.
- While cookies are in the oven, put 2 cups powdered sugar in a large resealable bag. Remove cookies from baking sheet and add them to the bag of powdered sugar. Carefully turn cookies in sugar while they are still hot. Remove cookies from bag and shake lightly to remove excess sugar.
HUGS AND KISSES CRESCENTS
Chocolate kisses are wrapped in refrigerated crescent roll dough and then baked in this quick imitation of a popular French pastry. Note: Leftover crescents can be reheated in microwave for a few seconds.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 375 F. Separate dough into 8 triangles. Remove wrappers from chocolate pieces.
- Place 2 chocolate pieces at wide end of each triangle; place an additional chocolate piece on top of other two pieces. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.
- Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 27.2 g, Cholesterol 3.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 231.7 mg, Sugar 16.8 g
HUGS AND KISSES CRESCENTS
Chocolate kisses are wrapped in refrigerated crescent roll dough and then baked in this quick imitation of a popular French pastry. Note: Leftover crescents can be reheated in microwave for a few seconds.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 375 F. Separate dough into 8 triangles. Remove wrappers from chocolate pieces.
- Place 2 chocolate pieces at wide end of each triangle; place an additional chocolate piece on top of other two pieces. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.
- Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 27.2 g, Cholesterol 3.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 231.7 mg, Sugar 16.8 g
HUGS AND KISSES CRESCENTS
Chocolate kisses are wrapped in refrigerated crescent roll dough and then baked in this quick imitation of a popular French pastry. Note: Leftover crescents can be reheated in microwave for a few seconds.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 375 F. Separate dough into 8 triangles. Remove wrappers from chocolate pieces.
- Place 2 chocolate pieces at wide end of each triangle; place an additional chocolate piece on top of other two pieces. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.
- Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 27.2 g, Cholesterol 3.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 231.7 mg, Sugar 16.8 g
HAZELNUT KISSES
Light hazelnut kisses complement the richness of Chocolate Pots de Creme.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 18
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes.
- When nuts are cool enough to handle, rub off as much of the skin as will come off easily. Let cool completely.
- Process nuts in a food processor with 1/4 cup sugar until very fine.
- Beat egg whites with the salt in the bowl of an electric mixer (or by hand), until soft peaks form. Add remaining 1/2 cup sugar, and beat until egg whites hold stiff (but not dry) peaks.
- Add nut mixture, flour, and vanilla to egg whites; beat until just combined. Refrigerate, covered, until cold, at least 1 hour or up to 1 day.
- Line a baking sheet with parchment paper or a Silpat baking mat. With cool, dampened hands, mold heaping tablespoons of dough into pyramid shapes, each about 1 1/2 inches wide and 1 1/4 inches high. Transfer to lined sheet.
- Bake cookies until edges and bottoms begin to brown, 15 to 18 minutes.
HUGS AND KISSES CRESCENTS
An elegant dessert with only three ingredients! An ingenious recipe courtesy of Hershey. It doesn't get any easier than this!
Provided by yooper
Categories Breads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 375.
- Separate dough into 8 triangles.
- Remove wrappers from chocolate pieces.
- Place 2 chocolate pieces at wide end of each triangle, place an additional chocolate piece on top of the other two pieces.
- Starting at wide end, roll to opposite point, pinch edges to seal.
- Place rolls, pointed side down, on ungreased cookie sheet.
- Curve into crescent shape.
- Bake 10 minutes or until lightly browned.
- Cool slightly, sift with powdered sugar.
- Serve warm.
Nutrition Facts : Calories 186.9, Fat 5.7, SaturatedFat 2.3, Cholesterol 17.2, Sodium 165.2, Carbohydrate 30.1, Fiber 1.5, Sugar 15.4, Protein 3.7
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