VIENNESE CRESCENT HOLIDAY COOKIES
These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.
Provided by Debby Hawkins
Categories World Cuisine Recipes European Austrian
Time 1h25m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
- Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
- Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
- Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
- Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.
Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5.3 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 33.5 mg, Sugar 6.8 g
ROSE'S CRESCENTS (HOLIDAY SHORTBREAD COOKIES)
These nutty, shortbread-like cookies are a holiday tradition in our family -- my mom has been making these for the past 20 years and I've picked up from her. I don't know where the recipe came from, but I'm posting it for all to enjoy. A couple of tips: 1) refrigerating the dough is an absolute must. Be sure to wrap it tightly in wax paper and plastic wrap so it doesn't dry out, 2) the cooking time is an estimate so you'll need to experiment with your oven, but the key is that the cookies should look almost uncooked on the top, but slightly golden brown around the edges, 3) the butter and margarine need to be at room temperature but DO NOT microwave in an attempt to speed up the process, 4) the prep time DOES NOT include the refrigeration time and 5) be sure to remove the cookies from the pan at the 10 minute mark otherwise they are likely to stick to the pan. Enjoy!
Provided by SGpratt
Categories Dessert
Time 30m
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Sift the flour and salt together and set aside.
- Chop the almonds in a food processor or with a hand chopper until finely chopped.
- In a large bowl (I use a KitchenAid standing mixer), combine butter, margarine, sugar and almonds. Beat at medium speed until light and fluffy. It may require stopping the mixer and scrapping the sides.
- Gradually add the flour mixture and beat until well mixed. You'll likely have to scrap the sides of the bowl occasionally to ensure that all the ingredients are combined. The result will be a fairly sticky dough.
- Place the dough on wax paper and shape into a rectangle (4 x 6 x 1) and then wrap tightly in plastic wrap. Refrigerate for a minimum of two hours or overnight.
- Preheat the oven to 325. Cut the dough into eight sections. Working with two sections at a time (keep the rest of the dough refrigerated), pinch off small balls of dough (bigger than a marble but smaller than a golf ball). On a floured surface, roll the dough into a rope about the size and length of your pinkie. Shape the ropes into crescent (half-moon) shapes.
- Place on ungreased cookied sheets and bake for 10-13 minutes until set. The edges should be golden brown.
- Cool on the cookie sheet for 10 minute. Remove promptly and roll in topping mixture.
Nutrition Facts : Calories 89.8, Fat 5.8, SaturatedFat 1.9, Cholesterol 6.1, Sodium 58.3, Carbohydrate 8.7, Fiber 0.4, Sugar 4.3, Protein 1.1
ROSEMARY SHORTBREAD CHRISTMAS TREE COOKIES
These treats are a tradition on our Christmas cookie platter. Because the scent of rosemary and the shape of its leaves remind me of pine needles, I cut these using a Christmas-tree cookie cutter. Feel free to use any shape cutter of your choice. These are fragile, so handle the dough and baked cookies carefully. -Amy Bartlett, Depew, New York
Provided by Taste of Home
Categories Desserts
Time 41m
Yield 15 cookies.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-1/2 by 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar., Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks. , For frosting, beat confectioners' sugar, meringue powder and enough water to reach desired consistency. Divide frosting and add food coloring. Decorate cookies with frosting and nonpareils.
Nutrition Facts : Calories 324 calories, Fat 12g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 32mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
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