Best Crescent Cake Cookies Recipes

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
• Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
• Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Roll cookies in sifted confectioners' sugar when cooled.

PECAN CRESCENT COOKIES

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.

CRESCENT COOKIES

Steps:

• Cream butter and add sugar, vanilla and water.
• Sift flour and salttogether and stir into mixture. Add pecans and stir well.
• Using portions about the size of a small walnut; roll into cresent shape.
• Bake in slow oven, that means 325 degrees, about 20 minutes.
• While cookies are still warm; roll in powdered sugar.

PECAN CRESCENT COOKIES

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the flour and salt together in a large bowl and set aside.
• Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.
• Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)
• Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.
• Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.

VANILLA CRESCENT COOKIES

Steps:

• In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned., Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners' sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.

CRESCENT CHIP COOKIES

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips., Divide dough into 10 portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until easy to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion into a 24-in. rope; cut into 2-in. lengths. Place 1 in. apart on ungreased baking sheets; curve to form crescents. Bake 6-8 minutes or until edges are light brown. Remove to wire racks to cool completely., In a small bowl, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.