VIENNESE CRESCENTS
The following recipe came from the original edition of ''The New York Times Cook Book'' and was published on Dec. 18, 1955, when Nika Hazelton, the food writer, said it was the greatest cookie recipe ever devised.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 35m
Yield 72 crescents
Number Of Ingredients 6
Steps:
- Chop vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the confectioner's sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
- Preheat oven to 350 degrees.
- Cut walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using mortar and pestle.
- With a wooden spoon or the fingers, mix walnuts, butter, granulated sugar and flour to a smooth dough. Shape dough, about a teaspoon at a time, into small crescents about one and a half inches in diameter.
- Bake on an ungreased cookie sheet until lightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll cookies in prepared vanilla sugar.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams
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ALL ISLAMIC
[email protected]Meh.
sunny robiul
[email protected]I followed the recipe exactly and my Viennese Crescents turned out perfect! They were so flaky and delicious. I'm definitely making these again soon.
COMEDIAN EXTENDER
[email protected]These were a bit too sweet for my taste, but overall they were still pretty good.
Create Moment
[email protected]Not bad! I'm not a huge fan of pastries, but these were pretty good. The dough was a little dry, but the filling was delicious.
Angie Flayser
[email protected]These Viennese Crescents were absolutely divine! The dough was so light and flaky, and the filling was rich and decadent. I will definitely be making these again.
Mugabi Benjamin's
[email protected]I love how easy these are to make. I always have the ingredients on hand and they're perfect for a quick snack or dessert.
Arpana Limbu
[email protected]These were delicious! I used a raspberry filling and they were perfect for a special occasion.
Sh Editor
[email protected]My first attempt at Viennese Crescents and they turned out great! The dough was a little tricky to work with at first, but I got the hang of it. They were so flaky and delicious.
Ahmad Ajmal
[email protected]I've been making these Viennese Crescents for years and they're always a crowd-pleaser. The dough is so versatile and can be filled with anything from jam to chocolate to nuts.
hizbu Rehman223
[email protected]These Viennese Crescents were a hit at my holiday party! They were so easy to make and turned out so delicious. I'll definitely be making these again.