I don't eat cookies much, which might the reason why I don't bake cookies much. I really like the snow-covered almond crescent cookies. The girls are always asking me to make it. I decided to also try these Viennese Crescents that I saw on Diana Desserts.
As I was making them I could feel in my hands the amount of butter in this recipe. It was way more than I would like, but I must say these cookies were extremely delicious. I could easily have eaten half the batch. They were also very brittle as I broke the first one I tried to pick up.
The next time I make these, I will try using less butter. With less butter, it may make the shaping of the crescents more difficult.
Viennese Crescents
Printable Recipe
Ingredients:
1 cup all-purpose flour
3/4 cup walnuts
8 tablespoons chilled unsalted butter, cut into pieces
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Pinch of salt
Confectioners' sugar
Directions:
1) Preheat an oven to 325F.
2) In a food processor, combine the flour, walnuts, butter, granulated sugar, vanilla, nutmeg and salt. Pulse until the mixture resembles coarse meal. Then process continuously until the dough begins to gather together.
3) Pinch off 2 teaspoons of the dough and roll it between your palms to form a rope 2 1/2 inches long, slightly tapering it at both ends. On a large ungreased baking sheet, arrange the rope in a crescent shape. Repeat with the remaining dough, spacing the crescents about 1 inch apart.
4) Bake until just firm to the touch, about 20 minutes. Transfer the baking sheet to a rack and let the cookies cool on the sheet for 5 minutes.
5) Using a sieve, sift a light dusting of confectioners' sugar over the cooled cookies. Store in an airtight container at room temperature for up to 5 days. Makes about 24 cookies.
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