1 3/4 c. flour -- (1 3/4 to 2) 1 Pinch salt 1/2 cup confectioners' sugar 1 cup softened butter 1 cup crushed pecan meats 1 teaspoon vanilla Mix together and shape into balls or crescents or rings. Bake 10 to 15 minutes at 325 degrees. Makes about 3 dozen.
How To make Crescent Mexican Cookies's Videos
Almond Crescent Cookies -- The Frugal Chef
Almond crescent cookies are delicate and will melt in your mouth. They are made with almond meal and are very easy to make. They are a great addition to any cookie platter and a fantastic gift from your kitchen.
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Makes 24 to 30 cookies 1 cup (227 grams) of unsalted, softened butter 1/3 cup (67 grams) white sugar 1 2/3 (210 grams) cups all-purpose white flour 2/3 (100 grams) cups almond meal ¼ tsp. salt Confectioner’s sugar
Cream the butter and the sugar for about three minutes until it is fluffy.
In a separate bowl, mix the flour with the almond meal and the salt. Add it to the butter and mix it in. Do not over beat. Cover the bowl and refrigerate for about 30 minutes.
Heat the oven to 350 degrees F (175 C) and line your cookies sheets with parchment paper or silicon mats.
Scoop out about a TBS of dough and form a log. Bend it to form a crescent moon shape and place it in the cookie sheet. These will not spread so you do not need to separate them too much. Bake them for about 8 to 9 minutes until they start to lightly brown.
Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. They will continue to be soft but will harden as they cool. Transfer them to a cooling rack.
Place the confectioner’s sugar in a sieve and generously sprinkle over the cookies. Keep the cookies in an airtight container for up to a week.
ingredients 1 cup room temperature butter 1 1/2 cups pecan toasted and crushed into crumbs 2 cups flour 1/2 cup powdered sugar 1 1/2 tsp vanilla 1/2 tsp almond extract 1 1/2 cups powdered sugar for coating
Almond Crescent Cookies | Melt in your Mouth Cookies | Holiday Cookies
#almondcookies #holidaycookies #christmascookies
Almond Crescent Cookies, melt in your mouth. Fast, easy and the perfect addition to your Cookie Platter on Holiday Season.
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Ingredients:
1 cup (225 grams) unsalted butter, softened 1/3 cup (67 grams) granulated white sugar 1 large (20 grams) egg yolk 1 teaspoon (4 grams) vanilla extract 1 2/3 cup (210 grams) all purpose flour 3/4 cup + 2 tablespoons (100 grams) almond flour 1/4 teaspoon (1 gram) salt Powdered sugar for dusting
Instructions:
1. In the bowl of your electric mixer or hand mixer, beat 1 cup of softened butter and 1/3 cup sugar until creamy (2-3 minutes). 2. Add 1 egg yolk and 1 teaspoon vanilla extract and beat until incorporated. Scrape down the sides and bottom of the bowl as needed. 3. Add 1 2/3 cup of all purpose flour, 3/4 + 2 tablespoons of almond flour and 1/4 teaspoon of salt and beat until just combined. Do not over mix! 4. Chill the dough for 30 minutes. 5. Heat your oven to 350 degrees F (175 degrees C) and line your cookie sheets with parchment paper or silicon mats. 6. Scoop out about a tablespoon (16 grams) of dough and form a log. Bend it to form a crescent moon shape and place it in a prepare cookie sheet about 1 inch apart and bake on 350F (175 C ) for 12-15 minutes or until they start to turn light brown. 7. Remove from the oven. They are soft but will harden as they cool. Let it cool completely before dusting with powdered sugar. 8. Store cookies in a tightly sealed container for up to 5 days.
Pecan Crescent Cookies
Delicious melt in your mouth pecan cookies.
Ingredients: 2 sticks of butter, softened (1 cup) 2 cups of flour 1/2 cup of powdered sugar 1/8 tsp of salt 1 tsp of vanilla extract 1/4 tsp of almond extract 1 cup of ground pecans 2 cups of powdered sugar for dredging
Mix butter until creamy. Add all other ingredients until well combined. Put in the refrigerator for 30 minutes or more. After the dough has chilled put a tablespoon and a half of the dough into a crescent shape and bake at 375f for 12 to 15 minutes. When cool enough to handle dredge the cookies in powdered sugar. Let cool completely and then dredge them again in more powdered sugar. Enjoy!
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Melt in Your Mouth Almond Crescent Cookies
These cookies are the easiest to make, they literally melt in your mouth, nutty and not too sweet. follow all my tips and you'll get the most amazing cookie for your Christmas cookie box. INGREDIENTS: 150 g all purpose flour 1cup and 3 tbsp 50 g toasted pecans 1/2 cup 45 g almond flour 1/3 cup 113 g unsalted butter room temperature 35 g powdered sugar 1/4 cup 1/2 tsp almond extract extra powdered sugar for dusting PREPARATION: Start by mixing toasting the pecans for 1 minute or 2 watch carefully, they will toast fast. I used my small counter top oven to do so. let the cool completely and then process finely in the food processor. set aside. The rest is so easy. Just mix the butter and powdered sugar by hand until completely incorporated, add the almond extract then the almond flour and processed pecans.mix well then add the flour. Shape into crescents 20 g each. Makes 20-22 cookies. Bake at 350 f for exactly 15 minutes. Dust generously with powdered sugar as they come out of the oven. let them cool completely before touching the as they will be a fragile and might break, Enjoy. #cookies #crescent_cookies #christmascookies
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How to Make Italian Wedding Cookies | Allrecipes.com
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Watch how to create Italian (or Mexican or Hungarian) wedding cookies, perfect for any special occasion. They're rich with butter and ground almonds, and you can't eat just one!