Nut Crescents Recipes

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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

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.

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.

HUNGARIAN NUT CRESCENTS



Hungarian Nut Crescents image

Traditional Hungarian treats, very popular with kids and adults. Make sure you let the dough chill overnight to make it easier to work with. Prep time reflects overnight chilling.

Provided by Felix4067

Categories     Dessert

Time P1DT20m

Yield 120 cresents

Number Of Ingredients 16

pastry dough
1 cup butter
1 cup shortening
6 1/4 cups flour
2 tablespoons yeast
1 pint sour cream
3 egg yolks
1 pinch salt
1/2 lb ground walnuts
1 1/4 cups sugar
1/4 teaspoon cinnamon
1 teaspoon vanilla
3 egg whites, stiffly beaten
1 egg yolk
3 -5 drops water
extra sugar

Steps:

  • In a bowl, cut the butter and shortening into the flour until the mixture is crumbly.
  • In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt.
  • Combine with the flour mixture.
  • Mix until smooth and the sides of the bowl are clean.
  • Form into a large ball and chill, covered, overnight.
  • To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl.
  • To make egg wash mix egg yolk and few drops of water in a small bowl.
  • Preheat oven to 350°.
  • Sprinkle granulated sugar onto a pastry board.
  • Divide the dough into six portions.
  • Work with one portion at a time, refrigerating the dough you are not using.
  • Roll out the dough to 1/8-inch thick and sprinkle with more sugar.
  • Cut into 2 x 2-inch squares.
  • Place a bit of the nut filling along one end of the square and roll up.
  • Form into a crescent.
  • Place seam side down on a greased cookie sheet.
  • Paint with egg wash.
  • Bake at 350° for 15-20 minutes.
  • Remove from oven and cool on wire racks.

PECAN CRESCENT COOKIES



Pecan Crescent Cookies image

These sugary, nutty little nuggets have been a Christmas staple in my house since the late 70s. These tempting cookies were nearly impossible to sneak a pre-holiday nibble of, because even one bite would yield a trail of powdered sugar all over the kitchen, your shirt and your mouth!

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h

Yield about 5 dozen cookies

Number Of Ingredients 7

4 cups all-purpose flour, scooped
1/4 teaspoon fine salt
2 cups (4 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
4 teaspoons pure vanilla extract
1 cup pecans, finely chopped
1 1/4 cups powdered sugar

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
  • Whisk the flour and salt together in a large bowl and set aside.
  • Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.
  • Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)
  • Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.
  • Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.

NUT CRESCENTS



Nut Crescents image

Make and share this Nut Crescents recipe from Food.com.

Provided by shysavsianna

Categories     Dessert

Time 40m

Yield 60 serving(s)

Number Of Ingredients 7

1 cup softened butter
1/3 cup granulated sugar
1 teaspoon vanilla
1 tablespoon water
2 cups all-purpose flour
1/2 cup chopped walnuts
sifted powdered sugar

Steps:

  • Cream first 3 ingredients and water.
  • Stir in flour and nuts; mix well.
  • Shape into crescents.
  • Place on ungreased cookie sheet.
  • Bake at 350 degrees for 15 to 20 minutes.
  • Cool on a rack; roll in powdered sugar.

Nutrition Facts : Calories 53.2, Fat 3.8, SaturatedFat 2, Cholesterol 8.1, Sodium 21.9, Carbohydrate 4.4, Fiber 0.2, Sugar 1.2, Protein 0.6

NUSSKIPFERL (NUT CRESCENTS)



Nusskipferl (Nut Crescents) image

Make and share this Nusskipferl (Nut Crescents) recipe from Food.com.

Provided by truebrit

Categories     Breads

Time 35m

Yield 48 crescents

Number Of Ingredients 9

1 (1/4 ounce) packet active dry yeast
4 cups unbleached flour, Unsifted
1 cup butter or 1 cup margarine, Softened
1 cup sour cream
3 large egg yolks
3 large egg whites
1 cup ground nuts
1 cup sugar (to taste)
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed.
  • Cover and let dough rest 1 hour.
  • For filling beat egg whites until soft peaks form.
  • Fold in nuts, sugar, and vanilla.
  • Roll dough 1/8-inch thick.
  • Cut out rectangles about 2 X 3-inches.
  • Spread with 1 t of filling.
  • Roll up jelly roll fashion.
  • Place on greased baking sheets and curve to form crescents.
  • Bake for 15 to 20 minutes, or until lightly browned.
  • Cool on wire racks and store in airtight tins.

PECAN CRESCENTS



Pecan Crescents image

Pecan wedding cookies rolled in confectioner's sugar.

Provided by Cheryl

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 6

1 cup butter
½ teaspoon salt
2 cups chopped pecans
1 tablespoon vanilla extract
2 cups all-purpose flour
½ cup confectioners' sugar

Steps:

  • Preheat oven to 325 degrees F (170 degrees C).
  • Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
  • Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 11.9 g, Cholesterol 20.3 mg, Fat 14.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 103.2 mg, Sugar 3 g

NUT CRESCENTS



Nut Crescents image

One of My mom's favorite.

Provided by mary Armstrong @emit1961

Categories     Cookies

Number Of Ingredients 7

1 cup(s) butter, softened
1/3 cup(s) sugar
1 teaspoon(s) vanilla extract
2 cup(s) flour
1/2 cup(s) nuts, chopped
- powdered sugar
1 tablespoon(s) water

Steps:

  • Cream butter, sugar and vanilla and 1 Tbsp. water.
  • Stir in flour and nuts.
  • Shape into crescents, place on ungreased cookie sheet.
  • Bake at 350 degrees for 15-20 minutes. Let cool. Put in powdered sugar and coat all sides.

PECAN CRESCENTS



Pecan Crescents image

Categories     Cookies     Dessert     Bake     Kid-Friendly     Pecan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 8 dozen

Number Of Ingredients 7

1 cup pecans (4 ounces)
2 sticks salted butter, softened
1 (1-pound) box confectioners sugar
1 tablespoon water
1 teaspoon vanilla
2 cups sifted all-purpose flour (sift before measuring)
Special equipment: a pastry cloth

Steps:

  • Pulse pecans in a food processor until finely ground (being careful not to grind to a paste). Beat butter with an electric mixer until smooth and creamy, then add 5 tablespoons sugar, 1 tablespoon at a time, beating until smooth. Beat in water and vanilla, then flour and nuts, beating on low speed until blended well. Chill, wrapped in plastic wrap, until firm, at least 2 hours.
  • Preheat oven to 375°F.
  • On a lightly floured pastry cloth, roll level teaspoons of dough into 3-inch ropes, tapering ends. Curve each roll, as formed, into a crescent and arrange crescents 1 inch apart on greased baking sheets. Bake in batches in middle of oven until pale golden, 12 to 14 minutes. While cookies are baking, sift remaining confectioners sugar into a shallow bowl. As cookies are done, transfer, a few at a time, to sugar and gently toss to coat, tapping off excess. (Sugar will melt slightly onto hot cookies.) Cool cookies on a rack. If you want sugar coating to be white and powdery, toss cookies in confectioners sugar again when cool

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