Cinnamon Brown Sugar And Walnut Shortbread Crescents Recipes

BROWN SUGAR WALNUT SHORTBREAD SQUARES

Steps:

• Preheat the oven to 350° F. Coat an 8-inch square baking pan with nonstick cooking spray.
• To make the shortbread crust, stir the flour, sugar and salt together in a large bowl. Drop in the butter and, using your fingers, mash and mix the ingredients together until you have a cohesive dough. (Alternately, the dough may be mixed in a food processor.) Pat and press evenly over the bottom of the prepared pan. With a fork, prick the dough all over at 1/2-inch intervals. Bake about 20 minutes, until the surface looks dry and the crust has browned lightly around the edges. Set aside to cool while you prepare the topping.
• To make the topping, in a large bowl combine the brown sugar, egg and vanilla and beat until evenly mixed.
• In a small cup or bowl, combine the flour, baking soda and salt and stir or whisk together to blend. Add to the brown sugar mixture and beat vigorously until smooth-the batter will be very stiff. Stir in the walnuts. Spread over the prepared crust. Bake about 25 minutes, until the surface looks dry and the filling has set and risen slightly. Cool completely, then cut into 2-inch squares. Store in an airtight container.

CINNAMON NUT FILLING

Steps:

• In a bowl, combine the brown sugar, walnuts and cinnamon. Use for Braided Coffee Cake or Coffee Cake Ring. Spread butter over dough; sprinkle with sugar mixture.

CINNAMON, BROWN SUGAR, AND WALNUT SHORTBREAD CRESCENTS

Steps:

• Whisk first 3 ingredients in medium bowl to blend. Using electric mixer, beat butter and brown sugar in large bowl to blend well. Add dry ingredients; beat just until dough forms clumps. Stir in nuts. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours and up to 1 day. Soften slightly at room temperature before rolling out, if necessary.
• Line 3 large baking sheets with parchment paper. Roll out dough on floured surface to 1/8-inch thickness. Dip 3-inch-long crescent-shaped cookie cutter in flour to coat; cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather dough scraps and reroll. Cut out additional cookies. Refrigerate cookies on sheets 20 minutes.
• Meanwhile, preheat oven to 300°F. Bake cookies 1 sheet at a time until pale golden and firm to touch, about 25 minutes. Transfer cookies to racks and cool.
• Stir chocolate in top of double boiler over barely simmering water until smooth. Remove from over water. Cool chocolate 10 minutes. Place racks with cookies over rimmed baking sheets. Dip spoon into melted chocolate; wave back and forth over cookies to decorate with zigzag pattern. Chill cookies until chocolate is firm, about 20 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

CINNAMON-SUGARED WALNUTS

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.