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These are the cookies my Grandmother made every year at Christmas time. The holidays aren't the same for me without these buttery, nutty delicacies. They melt in your mouth like no other cookie I have ever tried. One thing that makes this method so fantastic is the fact that they legitimately taste best a few days after they are baked. This frees the cook to move on to other aspects of making ready the holiday feast.
The only adjustments I've made to the method involve lessening the manual labor involved. I have found using my food processor makes the process so much easier that I legitimately make these crescents more than once a year.
Ingredients For 3 Dozen Crescent Cookies
1/2 cup of walnuts
7 tablespoons sugar
1 cup of butter
1 1/2 teaspoons pure vanilla extract
2 cups sifted flour
Powdered sugar for dusting
Directions
Pre-heat oven to 325 degrees F.
Put the walnuts into the work bowl of your food processor fitted with a multi-purpose blade. Pulse until finely ground. Add the sugar and pulse a few more times (the roughness of the granulated sugar will help break down the walnuts even more.) Add the butter and pulse until well creamed, scraping the sides with a spatula as needed. Add the vanilla and pulse until combined. Use a spatula to work in the flour, 1/2 a cup at a time.
Let the dough rest for 10 minutes.
Roll out to 1/2 inch. Cut into 36 strips about 1/2 inch wide and 1 1/2 inches long. Hand roll each into a tiny crescent and change to a cookie sheet lined with parchment paper. Bake until the tops are barely gold or sandy in appearance, about 20-25 minutes. Let cool for 5 minutes, then dust with powdered sugar. Cool fully before eating.
Tips And Suggestions
You may substitute other nuts in this recipe. My Grandmother all the time used walnuts, but I have made them with pecans, almonds and pistachios. The corollary was all the time fantastic, each with a separate flavor profile but the same buttery, nutty melt-in-your-mouth goodness.
These are very delicate cookies compared to their contemporary counterparts. They are much more likely to break and fall apart. I have tried overcoming this by adding an egg to the batter. The corollary was a much sturdier cookie lacking all the customary charm. I've since decided the broken ones are there for the holiday cook to munch on while the intact ones are served to company.
The Best Food Processor For development Crescent Cookies
A compact or full-sized food processor is ideal. You may have to break the method into two batches if you only have a small machine. You will want a well powered food processor for any dough making, otherwise you will overwork the motor. For tips on seeing the best food processor, visit Food Processor Reviews. You'll find a total buying guide as well as thousands of reviews.
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