Sesame Almond Crescent Cookies Recipes

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Spray several cookie sheets with cooking spray.
• With a mixer, beat the butter with sugar until light and fluffy.
• Add vanilla extract and almond extract, beat until incorporated.
• Stir in the flour and almonds. Work flour mixture into a firm dough.
• Working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape.
• Place on greased cookie sheets and repeat until all dough is used.
• Bake 12-15 minutes or until light brown.
• Sift powdered sugar into a small shallow bowl.
• While the cookies are still warm , roll the crescents in the powdered sugar.
• Cool on racks.

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
• Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
• Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Roll cookies in sifted confectioners' sugar when cooled.

AUNT ANNE'S SESAME COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
• Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
• Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.

SESAME ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Put ground nuts, sugar, 1 cup flour, almond extract, egg, cinnamon, and butter in mixing bowl and mix well.
• KNEAD mixture into a dough (it will be slightly sticky).
• Pour seeds into pie pan.
• Pinch off walnut size pieces of dough (IF dough is too sticky or difficult to handle add the remaining flour).
• Roll dough pieces in seeds to coat, and then, between the palms of your hands, roll pieces into about 2 inch long cylindrical shapes, thicker in the middle, tapering at the ends.
• Place side by side onto lightly greased cookie sheet, curving slightly into crescents.
• Bake in oven for about 30 minutes or until golden brown. I would start checking after 15 minutes as 30 seems too long but that is what it says.

ALMOND CRESCENT COOKIES

Steps:

• Beat butter and sugar in large electric mixer until they are light and fluffy.
• Beat in almond extract and almond filling until well blended.
• Stir in flour with wooded spoon to make stiff dough.
• Cover and refrigerate at least 4 hours or until dough is no longer sticky.
• Preheat oven to 325°F.
• Dust hands with flour.
• Shape teaspoonfuls of dough into small tapered crecents about 2 1/2" long.
• Place on ungreased baking sheets about 1 1/2" apart.
• Bake 15 to 20 minutes til cookies are firm and lightly brown.
• Remove from baking sheets and cool on racks.
• Dust with confectioners sugar while cookies are still warm.

SESAME ALMOND SQUARES

Steps:

• Preaheat oven to 350 degrees.
• Place graham crackers side by side in ungreased jelly roll pan,(Make sure to use pan size called for; Crackers should cover entire pan with NO spaces in between) I lined the pan with release foil, this way the graham crackers fit really good in the pan.
• In a 1-quart saucepan, combine butter and sugar; heat to boiling over medium-low heat, stirring occasionally, Boil 2 minutes or until mixture thickens slightly.
• Spread mixture evenly over graham crackers; sprinkle with almonds and sesame seeds.
• Bake 18 to 19 minutes or until graham crackers are slightly brown and butter bubbles and turns golden; WATCH CAREFULLY during the last 2 to 3 minutes of baking to make sure graham crackers do not over brown.
• Note: my cookies were done in 16 minutes.
• While cookies are still in pan, with knife, IMMEDIATLY cut each graham cracker crosswise in half.
• With metal spatula, transfer cookies to a wire rack to cool.
• Store cookies in tightly covered container, with wax paper between layers,in refrigerator up to 1 month or freeze up to 3 months.

MOROCCAN ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine the butter, almonds, sugar, honey, almond extract, egg, cinnamon and nutmeg. Gradually add in the flour to form a dough (knead with clean hands if necessary-it can be sticky). Refrigerate dough for about 10 minutes, or until it is slightly firm.
• Pour seeds into a small bowl. Pinch off a walnut sized ball of dough and roll it in the sesame seeds to coat. Then, take the ball and roll it between your palms into about 2 in long pieces, tapering the ends .
• Place side by side on a cookie sheet , curving them into crescent shapes. Bake for about 25 minutes or until golden brown, being careful not to burn.