Lime Crescents Recipes

EASY LEMON CRESCENT ROLLS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Carefully unroll Crescent Roll Dough and separate into 8 triangles.
• Lay triangles flat on large nonstick cookie sheet.
• Spoon Lemon Pie Filling onto each triangle.
• Carefully roll up Crescent Rolls and bake for approx. 10 minutes or until done.
• Sprinkle with Powdered Sugar and enjoy.

LIME CRESCENTS

Steps:

• Heat oven to 400°F (if using dark or nonstick cookie sheet, heat oven to 375°F). In medium bowl, beat butter, 1/2 cup powdered sugar and the lime juice with electric mixer on medium speed until smooth. Beat in flour, salt and 2 teaspoons lime peel.
• Shape dough by level measuring tablespoonfuls into crescent shapes, about 2 inches long. On ungreased cookie sheet, place crescents 1 inch apart.
• Bake 6 to 10 minutes or until edges begin to brown.
• Meanwhile, in small bowl, stir 1 cup powdered sugar and 1 teaspoon lime peel with fork. Roll warm cookies in sugar mixture; place on wire rack. Roll in sugar again.

KEY LIME-CREAM CHEESE CRESCENTS WITH LEMON-RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
• Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8x8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
• Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
• While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
• Let crescents cool and serve with sauce.

CRESCENTS

Steps:

• Preheat oven to 325 degrees F. Cream sugar and butter. Add flour, vanilla and nut meats. Roll a small piece between your hands and form into small crescents. (2 1/2 inches) Bake 20 to 25 minutes. When cool, roll in powdered sugar. These are better the second day.

GOLDEN CRESCENTS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, eggs, softened butter, shortening, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. , Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide in half. Roll each portion into a 12-in. circle. Brush each with 1 tablespoon melted butter, and cut into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 45 minutes. , Bake at 375° until golden, 8-10 minutes. Brush with additional melted butter if desired.

LIME CRESCENTS

Steps:

• Beat butter, egg yolk, lime rind and juice in large bowl until smooth.
• On low, beat in confectioners' sugar, flour and salt until blended.
• Refrigerate dough 1 hour or until firm.
• Heat oven to 350 degrees.
• Form 1 rounded teaspoon dough into 2-1/2 inch log; bend into crescent.
• Place on ungreased baking sheet.
• Repeat with remaining dough.
• Bake in 350 degree oven 10 minutes or until edges are just golden and tops are slightly cracked.
• Let cool on baking sheet 5 minutes.
• Remove cookies to wire rack and let cool completely.
• Drizzle: Stir together confectioners' sugar and lime juice in a small bowl until smooth.
• Place wire rack with cookies over waxed paper.
• Decorate cookies with drizzle and sprinkle with decorator sugar.