Best Vanilla Crescents Recipes

VANILLA WALNUT CRESCENTS

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

VANILLA CRESCENTS (VANILKOVE ROHLICKY)

Steps:

• Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy.
• Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.
• Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.
• Preheat the oven to 350°F.
• Lightly butter two 12x15-inch baking sheets.
• Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick.
• This will make it about 2-1/2 inches long.
• Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet.
• Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
• Dust with confectioners' sugar.
• Many people prefer "vanilkove rohlicky" a few days old.

VANILLA CRESCENTS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in extracts. In another bowl, whisk flour, almonds and salt; gradually beat into creamed mixture., Divide dough into four portions. On a lightly floured surface, roll each portion into a 24-in. rope. Cut crosswise into twelve 2-in. logs; shape each into a crescent. Place 1-1/2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool on pans 2 minutes before removing to a wire rack. Dust warm cookies with confectioners' sugar.

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
• In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
• Repeat with remaining dough to make 16 cookies.
• Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
• Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

VANILLA ALMOND CRESCENTS

Steps:

• Preheat oven to 350.
• In a large mixing bowl, combine flour, ground almonds, granulated sugar, vanilla sugar or extract, (which ever one you used).
• Add cut up butter with a pastry cutter, fork or clean hands.
• Mix to form a dough, if dough is too soft, chill for about 20 or 30 minutes.
• In a 9 X13 casserole dish, Sift together the powdered sugar and vanilla sugar for coating. Spread it out covering the entire bottom of casserole dish. Set this aside.
• Pinch the dough and roll to make small crescents (or balls). Crescents should end up to be about 1-2 inches long when placed on pan, or balls about 1-1 1/2 inches in diameter. you can place these pretty close together as they do not rise or grow like most cookies.
• Place your formed dough on an UNGREASED cookie sheet.
• Place in oven for about 10-12 minutes, or until they become a light golden brown on the bottom. Their color doesn't change alot unless they get burnt.
• Cool pan on a rack for about 1 or 2 minutes then CAREFULLY place them in the powdered sugar in the casserole dish with the spatula. coat them well, but be extremely careful, as these cookies are very fragile.
• Place them on a plate or platter after coating to let them cool completely, then place in an air tight container.
• To Make Vanilla Sugar with a vanilla bean: 1 Vanilla Bean,1 Quart Mason Jar, Granulated Sugar.
• Fill Jar with granulated sugar, Crack vanilla bean, scraping the seeds into the sugar, then place the bean in the sugar. Place the lid on the jar and store for about 2 weeks.
• To Make Vanilla Sugar with Pure vanilla extract: 1 TBSP Pure vanilla extract, 1 c granulated sugar.
• Spread granualted sugar on a small flat surface (waxed paper beneath it) pour vanilla extract over top, and mix well. Spread it out once you have it well blended to let it dry out, then, mix with enough sugar to fill the Mason jar and place the lid on, shake it up, and its ready to use.

VANILLA CRESCENTS

Steps:

• In a small bowl, mix together the all-purpose flour, hazelnut flour and salt. Beat the butter and granulated sugar with an electric mixer on medium-high speed until creamy. Split the vanilla bean, scrape out the seeds using the back of a thin knife and add to the butter with the egg yolk. Beat until combined. Gradually mix in the flour mixture until just combined.
• Roll the batter into a 12-inch log, wrap in plastic wrap and chill for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Cut the log into 18 pieces and roll each piece into a crescent shape. Put the crescents on the lined baking sheets, about 1 inch apart. Bake until the cookies are set and the bottoms and edges are browned, about 14 minutes. Cool on the baking sheets for a few minutes. Dust with confectioners' sugar while warm, and then transfer to a wire rack to cool completely.

VANILLA-WALNUT CRESCENTS

Steps:

• In a large bowl, cream butter; beat in sugar with vanilla until light and fluffy. Gradually stir in flour and walnuts. Cover and refrigerate for 30 minutes. Divide dough into 4 portions. On a lightly floured surface, roll each portion into long thin ropes, about 18 inches long. Cut into ¾ inch pieces; then curve into crescent shape. Arrange crescents ½ inch apart on ungreased baking sheet and bake in 375 F. oven for 8 - 10 minutes or until no longer soft to touch. Transfer to wire rack; let cool for 10 minutes; Sprinkle generously with icing sugar while still warm. Makes about 8 dozen crescent. To grind walnuts: In food processor or blender, using on/off motion, process nuts until uniformly ground

VIENNESE VANILLA CRESCENTS

Steps:

• In a food processor or bowl blend together the flour, the plain confectioners' sugar, and the salt, add the butter, and blend the mixture until it forms a dough. Add the hazelnuts and blend the dough well. Form the dough into a ball, flatten it slightly, and chill it, wrapped in wax paper, for at least 2 hours or overnight. Roll walnut-size pieces of the dough on a smooth surface into ropes about 1/3 inch thick, cut the ropes into 2 1/2-inch lengths, and roll the ends lightly to narrow them. Bend the lengths to form crescents, arrange the crescents about 1 inch apart on ungreased baking sheets, and bake them in batches in the middle of a preheated 350° F. oven for 10 to 15 minutes, or until the edges are pale golden. While each batch of the crescents is baking, sift enough of the vanilla confectioners' sugar into a jelly-roll pan to cover the bottom. While the crescents are still warm, transfer them carefully with a metal spatula to the pan and sift some of the remaining vanilla confectioners' sugar over them. Let the cookies cool completely before transferring them to storage tins.

VANILLA CRESCENTS

Steps:

• Sift the flour and icing sugar together. Add the grated lemon peel and mix.
• Then mix the butter into the dry ingredients.
• Add the egg yolks and mix in completely but as lightly as possible.
• Leave to rest for at least 15 minutes.
• Roll out to around 1.5 to 2cm diameter lengths, then cut into approx 15cm lengths.
• Place onto a baking sheet covered in baking parchment, rounding down the ends and forming into crescent shapes.
• Bake in a pre-heated oven 150C / fan 130C / gas 2 for around 10 minutes.
• Leave to cool slightly until warm, and then place into tins and cover with vanilla icing sugar.