Friday, March 1, 2013

Nut Crescents

I do love playing in the kitchen, finding new recipes and seeing everyone light up as they are trying the new items.

This cookie looks way more difficult than they really are!

1 ¼ Cup walnut halves
1 ½ Cup all purpose flour
¼ Tsp salt
1 ½ sticks unsalted butter (room temperature)
1 ½ Cups confectioners sugar
1 Tsp vanilla extract

1. Preheat oven to 350
2. Spread walnuts in a single layer on a rimmed baking sheet and bake for 8 minutes. Cool completely
3. Combine ½ cup flour with the toasted nuts (note: nuts should be finely ground. If you don’t have a food processor, make sure to grind them prior)
4. In a medium bowl, whish together the flour-nut mixture and the remaining 1 cup flour and salt. Set aside.
5. Beat butter and ½ cup sugar until light and fluffy.
6. Beat in vanilla
7. Add flour, in two batches, beat until combined
8. Roll 1 Tbsp of dough into a 3 inch log. Using your fingers, shape log into a crescent.
9. Place crescents about 1 inch apart on parchment paper lined sheets
10. Freeze or refrigerate until crescents are very firm, about 30 minutes
11. Bake, rotating sheets halfway thru, until edges of cookies turn golden. About 16 minutes.
12. Cool on rack. Use remaining cup powdered sugar to cover cookies completely



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