Best 3 Extra Special Cashew Crescents Recipes

EXTRA-SPECIAL CASHEW CRESCENTS

Steps:

• Place cashews in a food processor; cover and process until finely chopped. , In a large bowl, cream butter and sugars until light and fluffy. Beat in 1 teaspoon vanilla. Combine flour, salt and chopped cashews; gradually add to creamed mixture and mix well. , Divide dough in half; shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate 30 minutes., Preheat oven to 375°. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Using a floured scalloped round 3-in. cookie cutter, cut a semicircle from one corner of the dough, forming the inside of a crescent shape. Reposition cutter 1-1/4 in. from inside of crescent; cut cookie, forming a crescent 1-1/4 in. wide at its widest point. Repeat with remaining dough. Chill and reroll scraps if desired., Place 1 in. apart on ungreased baking sheets. Bake 6-7 minutes or until edges begin to brown. Cool 2 minutes before removing from pans to wire racks to cool completely., Combine the confectioners' sugar, milk and remaining vanilla; spread or drizzle over cookies as desired. Sprinkle with chopped cashews if desired. Leave some cookies plain or sprinkle them with additional confectioners' sugar if desired. Let iced cookies stand until set. Store in an airtight container.

CHOCOLATE-FILLED CRESCENTS

Steps:

• Heat oven to 350 degrees F. Separate dough into 8 triangles.
• Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
• Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

FANCY CRESCENTS

Steps:

• Combine flour and butter in large bowl. Cut in butter until mixture is crumbly.
• In a separate bowl beat egg yolk and sour cream together with spoon. Add to flour mixture. Mix together well. Chill covered in refrigerator at least 4 hours. If you make this in the evening, store overnight.
• Stir sugar and cinnamon together to use instead of flour for rolling dough. Sprinkle some over working surface. Roll about 1/4-1/3 of dough into circle about 10 inches in diameter, sprinkling with sugar-cinnamon mixture on both sides as needed both to roll and for taste. Cut in 16 pie shape wedges. Beginning at outer wide edge, roll toward center. Arrange on ungreased baking sheet close together, not touching.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 25 to 30 minutes, until browned.