Saturday, December 31, 2011

Nut crescents

To end the year beautifully I am sharing the best cookie recipe I made this holiday season. Feel free to enjoy year round, it goes beautifully with coffee or tea, the cookie it self is not overly sweet but it is coated in powdered, it is buttery and nutty, melts in your mouth. I am warning you, if you make those you will want more.

I love toasting nuts, it makes such a world difference, especially in this recipe. If you coat the cookies while they are still slightly warm, the powdered sugar combines with the slight humidity of the cookies and it turns into a paste that reminds of white chocolate but it is a bit of a mess, next time I will wait until they are completely cold.
Nut crescents
Recipe from Brown eyed baker 
- 1 1/4 c walnut halves
- 1 1/2 c all-purpose flour
- 1/4 tsp salt
- 1 1/2 sticks (3/4 c) butter, room temperature
- 1 1/2 c powdered sugar
- 1 tsp vanilla extract

- Preheat the oven to 350F
- Spread walnuts in a single layer on a baking sheet, and toast until light golden and fragrant, about 8 minutes. Reserve and let cool completely. 
- Line two baking sheets with parchment paper.
- In a food processor, combine 1/2 c flour with the toasted nuts, and pulse until the nuts are finely ground.

- In a medium bowl, whisk together the flour-nut mixture, the remaining flour and the salt. Reserve.

- Cream the butter and 1/2 c sugar until light and fluffy. Mix in the vanilla. 
- Add in the flour in two batches, and mix until combined.
- Roll 1 tsp or tsp of dough into a log. Using your fingers, shape log into a crescent, tapering the ends slightly so that the center is the widest part. Repeat with remaining dough, placing crescents on prepared sheets. 
- Freeze the crescents until very firm.
- Bake, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 min. 
- Cool on the baking sheets for 5 min (the cookies are fragile when they are hot). Transfer cookies to the rack to cool completely. 
- Place the remaining 1 cup sugar in a shallow bowl and roll cookies in it to coat completely. Cookies can be kept in an airtight container at room temperature for up to 5 days (but they won't last that long!!!!)

Enjoy with a warm cup of coffee and tea!

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