Best Cocoa Crescents Recipes
COCOA-PECAN CRESCENTS
Make and share this Cocoa-Pecan Crescents recipe from Food.com.
Provided by Barenakedchef
Categories Dessert
Time 1h35m
Yield 42 cookies
Number Of Ingredients 8
Steps:
- In a large bowl, with electric mixer, beat butter, sugar and vanilla until light and fluffy.
- Stir together flour, cocoa and salt; gradually add to butter mixture, blending well.
- Stir in pecans.
- Cover; refrigerate dough 1 hour, or until firm enough to handle.
- Preheat oven to 375°.
- For each cookie, shape scant 1 tablespoon dough into log about 2 ½ inches long; place on ungreased cookie sheet.
- Shape each log into crescent shape, tapering ends.
- Bake 13-15 minutes, or until set.
- Cool slightly; remove from cookie sheet to wire rack.
- Cool completely.
- Roll in confectioner’s sugar.
Nutrition Facts : Calories 98.9, Fat 7.3, SaturatedFat 3.1, Cholesterol 11.6, Sodium 38.3, Carbohydrate 8.1, Fiber 0.7, Sugar 3.4, Protein 1.1
COCOA-WALNUT CRESCENTS
Classic walnut crescent cookies get a chocolate makeover when cocoa is added to the dough. Drizzled with a powdered sugar glaze, they're ideal for holiday gift-giving.
Provided by My Food and Family
Categories Recipes
Time 1h48m
Yield Makes about 4 doz. or 24 servings, 2 cookies each.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add cocoa, vanilla and salt; mix well. Gradually add flour, beating until well blended after each addition. Stir in 1 cup finely chopped walnuts. Cover. Refrigerate 1 hour.
- Shape rounded teaspoonfuls of dough into crescent shapes, tapering ends. Place, 2 inches apart, on lightly greased baking sheets.
- Bake 15 to 18 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely. Drizzle evenly with the Powdered Sugar Glaze; sprinkle with the 1/2 cup chopped walnuts. Let stand until glaze is firm.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
COCOA CRESCENTS
Steps:
- FOR THE DOUGH: In large mixing bowl beat butter, powdered sugar and cocoa powder on low speed for 30 seconds. Scrape bowl well. Add vanilla extract, mix 10 seconds on low and increase speed to high. Beat 2 minutes until light and fluffy. Set aside. In a medium bowl, whisk flour, salt and pecans until evenly combined. Add to creamed mixture and mix on low speed until all flour is absorbed. Scrape bowl well and complete mixing by hand. Divide dough into 2 flattened balls and wrap in plastic. Chill 6 hrs or overnight. TO SHAPE & BAKE: Scoop dough into 1 inch balls. With lightly floured palms, quickly roll balls into 2½-3 inch logs. Dough will be soft. Place 1½ inches apart on baking sheet lined with parchment paper. Before chilling, bend each log into crescent shape. Or keep dough in ball shapes for cocoa snowballs. Freeze cookies on pan for 15 mins or chill in refrigerator 30 minutes. Heat oven to 350°F. Take cookie pan directly from freeze to oven. Bake 20-23 minutes until cookies appear set and you smell the cocoa aroma. TO DECORATE: Pour 2½ cups powdered sugar into large shallow bowl; add colored sugar if desired. Immediately after baking, gently roll cookies in powdered sugar, completely coating. Cool 15-20 minutes on rack and roll again in powdered sugar to create final coating.
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