Peanut Crescents Recipes
PEANUT CRESCENTS
"I've been making these festive crescents for 30 years," says Kay Brantley of Shaver Lake, California. "They freeze well and look pretty served on Christmas dishes."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, cream the butter and sugar until light and fluffy. Beat in water and vanilla. Gradually add flour and mix well. Stir in peanuts. Cover and refrigerate for 1 hour or until easy to handle. , Shape rounded tablespoonfuls of dough into 2-1/2-in. crescents. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until set (do not brown). , Roll warm cookies in confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.
Nutrition Facts : Calories 90 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 60mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN CRESCENTS
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
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
Time for some delicious cookies!
Provided by Michelle
Categories Snack
Time 1h35m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 350°F. Spread walnuts in a single layer on a rimmed baking sheet, and toast until light golden and fragrant, about 8 minutes. Transfer to a plate, and let cool completely. Line two baking sheets with parchment paper.
- 2. In a food processor, combine ½ cup flour with the toasted nuts, and pulse until the nuts are finely ground. In a medium bowl, whisk together the flour-nut mixture and the remaining 1 cup flour and the salt; set aside.
- 3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and ½ cup sugar until light and fluffy, about 2 minutes. Beat in vanilla. With the mixer on low speed, add the flour mixture in two batches, and beat until combined.
- 4. Roll 1 tablespoon of dough into a 3-inch log. Using your fingers, shape log into a crescent, tapering the ends slightly so that the center is the widest part. Repeat with remaining dough, placing crescents about 1 inch apart on prepared sheets. Freeze or refrigerate until crescents are very firm, about 30 minutes.
- 5. Bake, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to a wire rack to cool, 5 minutes. Transfer cookies to the rack to cool completely. Place the remaining 1 cup sugar in a shallow bowl and roll cookies in it to coat completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.
Nutrition Facts : Calories 118 kcal, Carbohydrate 11 g, Protein 1 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 20 mg, Sugar 6 g, ServingSize 1 serving
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