VIENNESE CRESCENTS
Viennese Crescents are a light, buttery cookie made with almonds and shaped into crescents. Dusted with powdered sugar, they're a beautiful holiday cookie.
Provided by Lynne Feifer
Categories Dessert
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F. Cream butter until it is light and fluffy. Add the confectioners' sugar, flour, nuts, and vanilla.
- Mix thoroughly. With your fingers, shape into crescents about 2 inches long, 1/4 inch wide and thick.
- Roll each cookie in confectioners' sugar. Place on an ungreased cookie sheet for 12-15 minutes, until just slightly golden.
- Place on a wire rack to cool and roll in more confectioners' sugar before serving.
Nutrition Facts : Calories 78 kcal, Carbohydrate 7 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 1 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 cookie, TransFat 1 g, UnsaturatedFat 2 g
VIENNESE ALMOND CRESCENTS
Rooted in tradition, these Viennese Almond Crescents are deeply reminiscent of the cookies your grandma use to make-it might even be the same exact recipe. All it takes is one bite of these light and airy cookies and memories of Christmases past will come flooding back. Dusted with powdered sugar like fresh fallen snow, we think it's almost impossible to eat just one of these melt-in-your-mouth masterpieces. This traditional Austrian dessert can be enjoyed after dinner with a hot cup of coffee and can be the standout treat on your Christmas cookie tray. The secret for the delicate crumb of these cookies? Almond meal-try making your own in a food processor with sliced almonds and sugar. For a flavor boost, try adding a splash of almond extract to the dough. Nothing compares to these sweet little crescent moons, and once you try this recipe, we think you'll be making these for many Christmases to come.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 40
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
- In small bowl, mix flour, almond meal and salt, stirring well with wire whisk. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, about 4 minutes. Gradually add flour mixture to butter mixture, beating until blended. Refrigerate 10 minutes.
- Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Place crescents 2 inches apart on cookie sheets. Bake 12 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks; sprinkle cookies with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg
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
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.
VIENNESE ALMOND CRESCENTS
Provided by Molly O'Neill
Categories easy, quick, dessert
Time 50m
Yield About 40 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Cream together the butter and sugar. Add the almonds. Combine the flour and salt and stir into the butter mixture.
- Pinch off about 1 tablespoon of dough. Roll it between your palms to make a cigar shape. Place on a parchment-lined cookie sheet and gently curve it into a cresent. Repeat, placing the cookies 2 inches apart. Bake until the edges are barely golden, about 12 minutes.
- Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving. Immediately before serving, dust with powdered sugar.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 8 milligrams, Sugar 5 grams, TransFat 0 grams
VIENNESE CRESCENTS
The following recipe came from the original edition of ''The New York Times Cook Book'' and was published on Dec. 18, 1955, when Nika Hazelton, the food writer, said it was the greatest cookie recipe ever devised.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 35m
Yield 72 crescents
Number Of Ingredients 6
Steps:
- Chop vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the confectioner's sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
- Preheat oven to 350 degrees.
- Cut walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using mortar and pestle.
- With a wooden spoon or the fingers, mix walnuts, butter, granulated sugar and flour to a smooth dough. Shape dough, about a teaspoon at a time, into small crescents about one and a half inches in diameter.
- Bake on an ungreased cookie sheet until lightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll cookies in prepared vanilla sugar.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams
PATRICIA'S VIENNESE CRESCENTS
Provided by Patricia Reilly
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Walnut Vanilla Shower Christmas Eve Party Butter Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 8
Steps:
- Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Discard the pod. Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
- Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes. Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes.
- On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends. Curve each rope into a crescent shape. Transfer to a baking sheet, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes. Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
VIENNESE CRESCENTS
I love butter cookies and nuts. This was a recipe that was on my Joy of Cooking once a day recipe/cooking tips calendar. I haven't tried them yet, but plan to do so soon, so I'm guessing on prep time
Provided by SweetSueAl
Categories Dessert
Time 35m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Beat the butter on medium speed of mixer until lightened in color and creamy.
- Sift 3/4 cup powdered sugar over the butter and beat until well combined.
- Stir in vanilla and nuts.
- Graduallly sift flour over the top while stirring.
- Knead until well blended.
- Pull off generous 1-tablespoon pieces of doug, roll with your hands into a short rope and shape into crescents.
- NOTE: If the dough is soft and difficult to handle, refrigerate until slightly firm.
- Space 1 1/4 inches apart on greased cookie sheets.
- Bake 1 sheet at a time until the crescents are tinged with brown and slightly darker at the edges, 13 to 16 minutes, rotating the sheet halfway through baking for even browning.
- Remove the sheet to a cooling rack and let stand until the cookies firm slightly.
- Transfer the cookies to racks and cool completely. Sift 2/3 cup of powdered sugar over cookies (entire batch) until evenly coated.
Nutrition Facts : Calories 1011.8, Fat 64.9, SaturatedFat 30.6, Cholesterol 122, Sodium 125.1, Carbohydrate 97, Fiber 5.8, Sugar 43.8, Protein 14.6
VIENNESE CRESCENTS (ALMOND CRESCENTS)
These cookies always remind me of Christmas because they were always a staple in our family's Christmas cookies :)
Provided by Grace Zelekovic @gray576
Categories Cookies
Number Of Ingredients 11
Steps:
- In a large bowl combine flour, butter, nuts, 1/2 cup sugar, salt, and extracts. Mix until thoroughly blended. Shape into a ball.
- Refrigerate dough, covered, for at least an hour.
- Meanwhile, make vanilla sugar. Place sugar in bowl or small container. With a sharp, pointed knife split the vanilla bean lengthwise. Scrape out seeds, mix seeds with sugar. Cut the pod into small pieces and mix with sugar.
- Preheat oven to 375 degrees.
- Shape cookies into 1 inch balls. Then take each ball and roll in palms and shape into 3 inch crescents.
- Place rolls 2 inches apart on ungreased cookie sheets.
- Bake for 10 - 12 minutes until set but not brown. let them sit a minute before removing from sheets to cool.
- Once cool to touch roll cookies in vanilla sugar
MARTHA STEWART'S ALMOND CRESCENTS
These cookies are wonderful on your holiday trays or for cookie exchanges. They go together in a snap but taste like you fussed over them. Rolled in confectioner's sugar, these are a delight.
Provided by Epi Curious
Categories Dessert
Time 30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 6
Steps:
- Cream the butter and the 2/3 cup confectioner's sugar until fluffy. Beat in the vanilla and almond extracts, then add the almonds. Stir in the flour and beat until well mixed.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Divide the dough in half into a roll one inch in diameter. Cut each roll into 3/4 inch slices, roll each slice into a cylinder 2 inches long, place 1 to 2 inches apart on cookie sheet and form into a crescent shape.
- Bake for 15 to 20 minutes or until lightly golden. Let cool, then roll in confectioner's sugar until coated.
Nutrition Facts : Calories 101.2, Fat 6.7, SaturatedFat 3.4, Cholesterol 13.6, Sodium 0.9, Carbohydrate 9, Fiber 0.6, Sugar 2.4, Protein 1.5
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