What is stiff dough formed by hand into wreaths crescents or balls?

Molded Cookies . Made from a stiffer dough that is molded into balls or other shapes (wreaths, for example) before baking. Almond crescents are an example of molded cookies.

Can you freeze crescent cookie dough?

There are two ways to choose from when planning on freezing your pecan crescent cookies. ONE— Form the dough into a ball, put it in a freezer bag, label and freeze . TWO—Form the cookies into crescents, place on a cookie sheet lined with parchment paper. Place the cookie sheet (with the cookies on it) in the freezer.

What is cloaking dough?

Cloaking involves pulling the surface of a dough on a counter so that it tightens and gathers at a seam on the bottom .

What happened to Salerno cookies?

Salerno recently was under the wing of Delicious Brands . Parmalat Bakery Group in St. Louis now has responsibility for Salerno, as well as brands like Frookie, Delicious and Mama's, as the result of a deal acquiring certain assets of Delicious Brands.

Why do Chinese restaurants have almond cookies?

These almond cookies are buttery and delicious, and easy to make. Almond cookies are a traditional Chinese treat, and they symbolize prosperity and good luck , two things we could all use this year.

What is the history of almond crescent cookies?

They are very well known in Europe and are often for sale in Viennese coffee shops and bakeries, especially during Christmas time. They are said to have been created in the shape of the Turkish crescent moon symbolizing the celebration of the victory over the Turkish in 1683 at the Battle of Vienna .

Should I thaw frozen cookie dough before baking?

Frozen cookie dough balls do not need to be thawed out before baking unless you've been given specific instructions that say to do so . For many cookie doughs, for example, shortbread-style or slice-and-bake cookies, baking immediately from frozen will give you the best results.

Can you freeze cookies in Ziploc bags?

After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date . Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.

Which is better freezing cookie dough or baked cookies?

In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.

What is an example of a stiff dough?

Stiff dough should feel compact but remain easy to knead and roll on a lightly floured surface. Stiff Dough Examples: Scones . Pizza Crusts .

What type of cookie is made with a stiff dough that is shaped by hand?

Molded cookies are made from a much stiffer dough that can be handled much like clay. Molded cookies are usually rolled into balls or other simple shapes. Peanut Butter cookies are one of the most common molded cookies as most recipes roll the dough into a ball and then press in a crisscross pattern with fork.

What makes dough stiff?

Overworking the dough. Particularly if you are using a machine to knead, if you knead it for too long, that will over-develop the gluten strands, which can cause the dough to be a bit more tough. If you think this might be the case, try kneading for a minute less and see if the result is better. Not enough rising time.

What causes stiff dough?

Too much kneading may make the dough so tough that it cannot expand. The dough should feel smooth and elastic, not tight like a rubber ball, or soft like biscuit dough.

Nut Crescents | Cookie Recipes (2024)

Home > Recipes > Desserts > Cookies > Nut Crescents

by Michelle
December 9, 2009 (updated Dec 7, 2019)

Jump to Recipe

4.59 (12 ratings)

[donotprint]

Also known as Nut Horns. Also very, very similar to the ever-popular Snowballs a.k.a. Mexican Wedding Cookies a.k.a. Russian Tea Cookies. So many different names! These cookies are made of a buttery, shortbread style dough with ground nuts. After they are baked and cooled they are rolled in powdered sugar, giving the cookies a sugary-sweet kiss that will have all the kids running (be on the lookout for white fingerprints!). The original recipe calls for a mix of walnuts and almonds, but I decided to go with all walnuts; I love walnuts much more than almonds and I had a big bag of them thanks to a recent stock-up trip to Sam’s Club. This is a great cookie to include in Christmas tins or baskets, as they keep well at room temperature for about a week.

I am adding these cookies to the virtual cookie jar as part of the 12 Days of Sharing to help end childhood hunger. The campaign is hosted by the Share Our Strength organization, with the idea of the virtual cookie jar being run by Jennie of In Jennie’s Kitchen. Bloggers are encouraged to bake and blog about a holiday baked good for the cookie jar, while promoting the 12 Days of Sharing campaign. Clicking on the badge you see below will take you to a donation page. If you feel so inclined, you can make a donation of any amount to the campaign. Anyone who makes a donation, no matter the amount, is eligible to win some great kitchen-related prizes.

Virtual Cookie Jar: All of the wonderful recipes that have been submitted by fellow bloggers.

The Giveaways: A list of all of the prizes being given away to some lucky givers!

How to Participate (FAQ): Details on how to participate in the virtual cookie swap.

More holiday cookie favorites:
Peanut Butter Blossoms
Chocolate Chip Tea Cookies
Peanut Butter Cookies
Sugar Cookies
Empire Cookies[/donotprint]

Nut Crescents

Yield: 30 cookies

Prep Time: 40 minutes mins

Cook Time: 24 minutes mins

Chilling time: 30 minutes mins

Total Time: 1 hour hr 35 minutes mins

Time for some delicious cookies!

4.59 (12 ratings)

Print Pin Rate

Ingredients

1¼ cups (146.25 g) walnut halves
1½ cups (187.5 g) all-purpose flour
¼ teaspoon (0.25 teaspoon) salt
1½ sticks (1.5 sticks) unsalted butter, room temperature, (¾ cup)
1½ cups (180 g) confectioners' sugar
1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F. Spread walnuts in a single layer on a rimmed baking sheet, and toast until light golden and fragrant, about 8 minutes. Transfer to a plate, and let cool completely. Line two baking sheets with parchment paper.
2. In a food processor, combine ½ cup flour with the toasted nuts, and pulse until the nuts are finely ground. In a medium bowl, whisk together the flour-nut mixture and the remaining 1 cup flour and the salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and ½ cup sugar until light and fluffy, about 2 minutes. Beat in vanilla. With the mixer on low speed, add the flour mixture in two batches, and beat until combined.
4. Roll 1 tablespoon of dough into a 3-inch log. Using your fingers, shape log into a crescent, tapering the ends slightly so that the center is the widest part. Repeat with remaining dough, placing crescents about 1 inch apart on prepared sheets. Freeze or refrigerate until crescents are very firm, about 30 minutes.
See Also
How to Make Mexican Buñuelos Recipe (Quick and easy)Easy oaty ginger crunch - recipe by VJ cooks + step by step video Cutout Sugar-Free Cookies Recipe Keto Snickerdoodle Cookies Recipe- ONLY 2 CARBS Per Srv
5. Bake, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to a wire rack to cool, 5 minutes. Transfer cookies to the rack to cool completely. Place the remaining 1 cup sugar in a shallow bowl and roll cookies in it to coat completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.

Calories: 118kcal, Carbohydrates: 11g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 20mg, Potassium: 29mg, Sugar: 6g, Vitamin A: 140IU, Vitamin C: 0.1mg, Calcium: 7mg, Iron: 0.4mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Snack

Cuisine: American

Originally published December 9, 2009 — (last updated December 7, 2019)

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30 Comments on “Nut Crescents”

Gabrielle — December 23, 2021 @ 7:37 am Reply
I have a question. Found your recipe on Pinterest. I have walnut flour I found at Costco. If I can use that for the recipe instead of making it how much would you suggest I use? Thank you!
Kansas — June 26, 2019 @ 2:14 pm Reply
This recipe is always a favorite but I find the results best when cookies are dusted instead of rolled/dipped in powdered sugar.
MommaJul — December 14, 2018 @ 10:35 pm Reply
I am very dissappointed with making this recipe. My crescents turned out flat as a pancake after the 18 min of baking at 350 degrees. I don’t know what i did wrong. First time making this recipe. Any idea what could have went wrong?
Discouraged in PA
Kiki — December 8, 2017 @ 8:24 am Reply
I lost my original recipe for nut crescents. I used almonds. Can I just purchase chopped almonds or should it be more of a ground almond? And how much would I need if already chopped or ground? Thank you for any help.,
- Michelle — December 8, 2017 @ 10:17 pm Reply
  Hi Kiki, I would recommend starting with whole almonds and proceeding with the recipe as written for the walnuts.
Ryan Boselowitz — October 21, 2017 @ 11:00 pm Reply
Do you think these would freeze well? How long do you think they could be frozen for? These are my dad’s FAVORITE and my grandma doesn’t make them much anymore so I would love to make them for Thanksgiving!
- Michelle — October 22, 2017 @ 9:48 pm Reply
  Hi Ryan, Yes, they would freeze wonderfully! I would say about 2 months or so.
User Number 10 — May 25, 2017 @ 8:10 pm Reply
I’ve seen these cookies before, they are Gazelle Horns Cookies / كعب الغزال. They have a history and a meaning, from the Arab world not just butter and flour. You seemed to name drop every country (Mexico, Russia) except the countries that created these beauties.
See Also
Bittersweet Brownie Drops Recipe on Food52
Sandra — December 4, 2016 @ 9:10 pm Reply
Can u freeze these cookies?
- Michelle — December 12, 2016 @ 1:15 pm Reply
  Hi Sandra, Yes, these freeze well!
Penny Wolf — November 28, 2011 @ 9:27 am Reply
This was one of my Mother’s Christmas cookies. Like you, she used all walnuts. I love them so much.
celeste — December 25, 2010 @ 1:15 pm Reply
My exhusbands grandma used to make these and they were always my favorite.Now I’m going to try making them for the first time.
Caeolin — January 7, 2010 @ 7:59 pm Reply
Hi!
I guess these cookies have a lot of different names. Here in Germany their name is “Vanille Kipferl” according to the vanilla extract and the form.
My maternal grandmother makes them with almonds and powdered sugar but my paternal grandmother uses rosted almonds and vanilla sugar for the topping.
I can’t decide wich ones I like the most.
But both are an important component for my christmas time and I eat them very much!
The best greatings from Germany!
Carolin
P.S.: I love this page… Thanks for it!
Michelle — December 17, 2009 @ 9:35 am Reply
Hi Kris,
If you have the patience and a sharp knife, you could certainly chop the walnuts finely by hand. You won’t get quite the same consistency but I am sure they would still be great!
Avanika (Yumsilicious Bakes) — December 16, 2009 @ 9:56 am Reply
Mmm these look delicious!
Brittany (He Cooks She Cooks) — December 15, 2009 @ 2:07 pm Reply
These are some of my favorite holiday cookies!
Kris — December 14, 2009 @ 6:07 pm Reply
I’ve always wanted to make these! These sound really simple… unfortunately I don’t have a food possessor. Not so much room in my tiny (and I mean TINY) kitchen!
meatlessmama — December 11, 2009 @ 2:00 pm Reply
Those are fabulous!They look exactly like the ones my grandmother made when I was a child, what memories.
Jen @ My Kitchen Addiction — December 10, 2009 @ 9:40 pm Reply
Yum! These cookies look delicious. Perfect addition to the virtual cookie jar.
Jason Sandeman — December 10, 2009 @ 2:10 pm Reply
My wife’s Babbi used to send these up to us in tins. They would never last until Christmas time though. Unfortunately, Babbi is much too elderly to make these anymore, but thank you for the recipe as a reminder!
stephchows — December 10, 2009 @ 10:53 am Reply
Whatever way you shape them or call them, I’ll eat um! :)
dokuzuncubulut — December 10, 2009 @ 8:58 am Reply
Mmmm…My kids love desserts.
Miriam/The winter guest — December 10, 2009 @ 5:21 am Reply
Mmmm, these look lovely and so elegant!
Courtney — December 10, 2009 @ 12:01 am Reply
They look so yummy!! So badly wish I wasn’t allergic to nuts! :(
Betsy — December 9, 2009 @ 4:21 pm Reply
My grandmother always made these with almonds; curious to try a walnut version! While other cookies came and went, these were always in the carefully-mailed cookie tin because they were such good keepers.
Neel | Learn Food Photography — December 9, 2009 @ 2:09 pm Reply
What a challenging subject for food photography. I am so tempted to eat this… I have a sweet tooth. :D
Amanda — December 9, 2009 @ 11:28 am Reply
I love nut crescents, they are so good!
Alissa — December 9, 2009 @ 9:48 am Reply
Those look delish. I have made a similar recipe with Almond Flavoring in them and I can’t find the recipe anymore. Sad, because I LOVED that recipe.
marina mott — December 9, 2009 @ 2:43 am Reply
Wonderful!! These are stunning! I want (need!!!) some now!!!
Pretty package!!
Xiaolu @ 6 Bittersweets — December 9, 2009 @ 12:53 am Reply
I love Wedding Cookies so I’m sure I’d scarf these down O:-). Great cookies for a great cause!

Nut Crescents | Cookie Recipes (2024)

Nut Crescents

Ingredients

Instructions

Did you make this recipe?

30 Comments on “Nut Crescents”

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