PATRICIA'S VIENNESE CRESCENTS
Provided by Patricia Reilly
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Walnut Vanilla Shower Christmas Eve Party Butter Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 8
Steps:
- Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Discard the pod. Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
- Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes. Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes.
- On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends. Curve each rope into a crescent shape. Transfer to a baking sheet, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes. Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
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idrees rehman
[email protected]Worst recipe ever!
Ihsan Cheema
[email protected]I would not recommend this recipe to anyone.
Nikipuk official
[email protected]These crescents were a disaster. I followed the recipe exactly, but they still turned out terrible.
Q Alphabet Lore
[email protected]I'm not sure what I did wrong, but my crescents turned out really greasy.
Junior Aviles
[email protected]These crescents are a bit too sweet for my taste.
Jordyn Jenkins
[email protected]Overall, I thought these crescents were just okay. They weren't as flaky as I had hoped.
Merlin Freitas
[email protected]I had a hard time getting the crescents to stay together. They kept falling apart.
Odunayo Bolakale
[email protected]The crescents were good, but I found the dough to be a bit too dry.
Pubg Glacier lv 2
[email protected]These Viennese crescents are the perfect treat for any occasion. They're sure to impress your guests!
Saymon Tanzid
[email protected]I love how easy these crescents are to make. They're perfect for a quick and easy breakfast or snack.
Jam Aziz Aziz
[email protected]These crescents are so delicious! The dough is so flaky and the filling is so creamy.
Bobby Spilman
[email protected]My first attempt at making Viennese crescents was a success! They were a bit time-consuming to make, but well worth the effort.
Kashaf Ali
[email protected]I've made these crescents several times now, and they always turn out perfect. They're a great addition to any brunch or tea party.
Murtaza Hakimi
[email protected]These Viennese crescents were a hit at my party! They were so light and flaky, and the filling was just the right amount of sweetness.