Benne Crescent Cookies Recipes

PECAN CRESCENT COOKIES

Pecan Crescent Cookies image

Rich, buttery and absolutely irresistible, these old-fashioned nut cookies were one of Mom's specialties. Any meal was a memorable event when she served this scrumptious treat. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 6

Ingredients

1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
Confectioners' sugar

Steps:

In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 104 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

VIENNESE CRESCENTS

Viennese Crescents image

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

Ingredients

1 cup butter
3/4 cup sugar
1 1/2 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 cup ground pecans
Confectioners' sugar

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.

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