Moms Walnut Crescents Recipes

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WALNUT CRESCENTS



Walnut Crescents image

Every year, my mother would make walnut crescents as part of her annual Christmas baking repertoire - a formidable collection of recipes. These are the ultimate, melt-in-your-mouth, impossibly delicate, and moreish walnut crescents. Despite their Christmassy epithet, they're a necessary and very welcome comfort at any time. Especially if you need a little something with your morning coffee.

Provided by Nigella Lawson

Categories     Dessert

Time 50m

Number Of Ingredients 5

1 1/2 cups shelled walnuts
1/4 cup confectioners' sugar (plus more for sprinkling)
9 tablespoons unsalted butter (at room temperature)
3/4 cup all-purpose flour (plus more for shaping)
Generous pinch salt

Steps:

  • Preheat the oven to 325°F (160°C).
  • Toast the walnuts in a dry skillet over medium-low heat just until they give off a nutty aroma, which ought to take no more than a few minutes. Dump the walnuts on a plate and let cool to room temperature.
  • Blitz the walnuts in a food processor until pulverized. Return the walnuts to the plate. Pour the sugar into the food processor and blitz just to break up any lumps. Now add the soft butter to the sugar and process again to combine. Then add the flour and salt and process yet again. Open the lid of the processor, scrape down the sides, then return the walnuts to the processor and pulse just until everything is combined.
  • Turn the dough onto your work surface. It will be sticky yet firm enough to mold with your hands. If it's too mushy, wrap it in plastic wrap or place it in a resealable plastic bag and toss it in the fridge for about 20 minutes.
  • To shape the walnut crescent dough into half moons, flour your hands and take scant tablespoons of the dough. Roll them into sausages about 2 1/2 inches long, and then slightly flatten the sausage as you curl it gently to form a crescent. Place the crescents on a baking sheet lined with parchment paper.
  • Bake the crescent cookies for 15 to 20 minutes. When done, the cookies will still be quite soft but the tops will be firm and beginning to turn pale brown. Let the cookies rest on the baking sheet for a few minutes before you transfer them to a wire rack to cool completely. Be careful as the cookies will be very fragile.
  • Push some confectioners's sugar through a fine sieve into a shallow bowl to remove any lumps. Dredge the cooled cookies in the confectioners' sugar and turn to coat them thickly. We think you can take it from here.

Nutrition Facts : ServingSize 1 cookie, Calories 105 kcal, Carbohydrate 5 g, Protein 2 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

WALNUT CRESCENTS



Walnut Crescents image

These flaky little crescents were passed on to me from my grandmother. Flour can vary add more or less depending on moisture in the air. Powdered Sugar is used for rolling. The amount can vary because you can roll as big (producing less in amount)or little (produced many little tasty treats)circles as you want.

Provided by Rita1652

Categories     Breads

Time 1h25m

Yield 80 crescents, 80 serving(s)

Number Of Ingredients 15

1 lb Crisco (I used 1/2 very cold sweet butter and 1/2 Crisco)
4 lightly beaten eggs
5 cups flour
2 teaspoons baking powder
1 (1/3 ounce) package dry yeast
1/2 pint sour cream or 1/2 pint yogurt
1 lb ground walnuts
1/2 cup honey
1/2 cup warm milk
1/2 teaspoon cinnamon
1/3 cup chocolate chips (optional)
sugar
cinnamon
nuts
powdered sugar

Steps:

  • Sift dry ingredients.
  • Blend in Crisco or butter/Crisco mixture.
  • Dissolve yeast in a little lukewarm water, add to flour mixture.
  • lightly beat eggs.
  • Add eggs and sour cream.
  • Blend well and refrigerate over night. Dough will be moist and airy.
  • Filling-Blend all ingredients together.
  • To form---Take small (softball size is what I used) pieces of dough and roll out in powdered sugar (using as much sugar as needed about 1/2-1 pound) into a circle.
  • Cut into 8 pie slices.
  • Put filling on thick side and roll from large end to point.
  • You can top the filling with some mini cips if desired.
  • Place on a greased cookie sheet or parchment paper and top with cinnamon and sugar mixture adding crushed nuts if desired.
  • Bake at 375 Degrees for 20-25 minutes.

VANILLA WALNUT CRESCENTS



Vanilla Walnut Crescents image

Friends look forward to receiving a gift of these crescents. They're my all-time favorite cookies. The pastry is tender and flaky, and the vanilla flavor comes through beautifully. -Betty Lawton, Pennington, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
1/8 teaspoon salt
1 cup cold butter, cubed
1 egg, separated
2/3 cup sour cream
1/2 teaspoon vanilla extract
2/3 cup finely chopped walnuts
2/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 48mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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