How To make Jan's Crescent Cookies
2 c Flour; sifted
4 tb Sugar
1/2 lb Butter
1 c Chopped nuts; * see note
3/4 c Powdered sugar
1 ts Cinnamon
* We prefer to use pecans. Walnuts work well also. Preheat oven to 350 degrees. Cream butter, add sugar and continue to cream. Add flour, mix in nuts. Form into crescent-shaped cookies and place on lightly greased cookie sheet. Bake at 350 degrees for 15 to 20 minutes. While cookies are cooling, mix powdered sugar and cinnamon. Roll cookies in sugar/cinnamon mixture. Betcha can't eat just one... -----
How To make Jan's Crescent Cookies's Videos
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Italian Almond Crescent Cookies
These are great cookies for the Christmas season and also year round. Note that you may have to adjust the bake time if you make smaller cookies than the ones in the video. I recommend checking how they look after 15 minutes in the oven.
The recipe can be found here:
It includes an optional 1/3 cup of chopped pecans or other nuts in the dough, I have only done this once or twice before but it does come out well.
The moon photo is from Jacob Rubich, who you can find here:
The music is Non Piu Andrai by Ron Meixsell. I was going to use a different song but it was copyright o_0
#ChristmasCookies21 Crescent Cookies
#Crescentcookies, #Pecancookies, @simplyjanhomestead
I love these cookies! They are a favorite of ours and a tradition I've carried on through the years!
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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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Chocolate Walnut Crescents
???? Chocolate Walnut Crescents - for all the chocolate and walnut lovers out there - lovely and delicious dessert in adorable crescent moon shape. ✨????
Ingredients:
2/3 cup (150 g) butter, room temperature
3/4 cup (150 g) sugar
5.5 oz (150 g) walnuts, ground
2.5 oz (70 g) all-purpose flour, sifted
4 egg whites
pinch of salt
4 egg yolks
5 oz (135 g) powdered sugar
2 tsp vanilla sugar
1/2 cup-1 tbsp (100 ml) milk
1/2 cup (100 g) sugar
4.5 oz (120 g) dark chocolate, 65% cocoa, chopped
4.5 oz (130 g) walnuts, ground
3.5 oz (100 g) butter, sliced into small pieces
for decoration
2 oz (60 g) walnuts, half ground, half chopped
Line oiled baking pan with parchment paper.
Preheat oven to 350 F (180 C).
Beat butter and sugar until light and creamy.
Add walnuts and flour and stir well to combine.
In another bowl, beat the egg whites with the pinch of salt.
Carefully incorporate egg whites into the butter mixture.
Spread the mixture in the prepared baking pan.
Bake in preheated oven for about 15 minutes.
After the cake base is baked, reduce oven temperature to 212 F (100 C).
Beat the egg yolks.
Add powdered sugar and vanilla sugar and stir well to combine.
Spread over the cake base.
Bake in preheated oven at 212 F (100 C) for about 15 minutes.
Heat the milk and sugar in a pot over medium heat until the sugar melts.
Remove from the heat, stir in chocolate, walnuts and butter. Stir until everything melts and combines.
Pour the chocolate mixture on top of the cake.
Sprinkle with walnuts.
Refrigerate overnight.
Cut into crescent shapes.
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