VIENNESE CRESCENTS
Steps:
- Preheat oven to 300 F Cream margarine + sugar, add vanilla, then nuts; then with as few strokes as necessary, blend in flour; sprinkle on ice water - and then, if needed, add a bit more flour. Dough will be sticky but JUST able to be handled. Refrigerate until cold. Bake at for 35-40 minutes. Shape tsp. sized lumps of dough into tiny, even crescents (V- shapes, flying seagulls...) handling as briefly as possible. Place in lines on ungreased wax paper on cookie sheets - these cookies only rise slightly, so don't need much space between. Bake until light golden on bottom; then slip from cooky sheet to platter with sifted powdered sugar; roll cookies around (lightly with fingers is best) to absorb then cover w/ powdered sugar. Cool on waxed paper; store in tins.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sifat Ali
sifata@hotmail.comNot bad!
Gabrel Morgan
gabrel.m50@aol.comThese Viennese Crescents were absolutely delicious! I'll definitely be making them again.
Mohamed Faiz
mohamedfaiz@yahoo.comThese Viennese Crescents were a bit too dry for my taste. I think I'll try adding some more milk or butter next time.
william murkle
william.m@yahoo.comI've never made Viennese Crescents before, but these turned out great! They were easy to make and everyone loved them.
Jafar Iqbal
ji@gmail.comThese Viennese Crescents were a bit time-consuming to make, but they were definitely worth the effort. They were so delicious!
Joanna Aguilar
j_aguilar@hotmail.frI'm not a huge fan of Viennese Crescents, but these were actually pretty good. The dough was light and fluffy and the filling was tasty.
Kaiden Mclaurin
mkaiden@hotmail.frThese Viennese Crescents were delicious! I loved the combination of the flaky pastry and the creamy filling.
Pupudu Chathuranga
chathuranga.pupudu@gmail.comThese Viennese Crescents were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Ahmmed Rigan
a82@yahoo.comJust made these Viennese Crescents and they're amazing! The perfect balance of sweetness and flakiness.
Lena Kidwell
l_kidwell80@hotmail.comThese Viennese Crescents were easy to make and turned out great! I'll definitely be making them again.
Khadim hussain Shar
k-s37@gmail.comI've made these Viennese Crescents several times now and they're always a hit. They're the perfect treat for any occasion.
Umair Nassr
u.n@yahoo.comThese Viennese Crescents were a bit dry. I think I'll try adding some more butter next time.
Zohour Belagi
zohour-belagi@yahoo.comThese Viennese Crescents were a bit more work than I expected, but they were worth it. They're so light and flaky.
md. asad
masad87@hotmail.comJust made these Viennese Crescents and they're delicious! The dough was easy to work with and the filling was perfect.
Park Jisung
p@yahoo.comThese are the best Viennese Crescents I've ever had! The recipe was easy to follow and the results were amazing.
Daniel Santos
d_s@yahoo.comI'm not much of a baker, but these Viennese Crescents came out great! My family loved them.
Faheem Jan
jan.f@hotmail.comThese Viennese Crescents were a hit at my party! They were so easy to make and turned out perfectly golden and flaky.