Best Cocoa Walnut Crescents Recipes

WALNUT CRESCENTS

Steps:

• Preheat the oven to 325°F (160°C).
• Toast the walnuts in a dry skillet over medium-low heat just until they give off a nutty aroma, which ought to take no more than a few minutes. Dump the walnuts on a plate and let cool to room temperature.
• Blitz the walnuts in a food processor until pulverized. Return the walnuts to the plate. Pour the sugar into the food processor and blitz just to break up any lumps. Now add the soft butter to the sugar and process again to combine. Then add the flour and salt and process yet again. Open the lid of the processor, scrape down the sides, then return the walnuts to the processor and pulse just until everything is combined.
• Turn the dough onto your work surface. It will be sticky yet firm enough to mold with your hands. If it's too mushy, wrap it in plastic wrap or place it in a resealable plastic bag and toss it in the fridge for about 20 minutes.
• To shape the walnut crescent dough into half moons, flour your hands and take scant tablespoons of the dough. Roll them into sausages about 2 1/2 inches long, and then slightly flatten the sausage as you curl it gently to form a crescent. Place the crescents on a baking sheet lined with parchment paper.
• Bake the crescent cookies for 15 to 20 minutes. When done, the cookies will still be quite soft but the tops will be firm and beginning to turn pale brown. Let the cookies rest on the baking sheet for a few minutes before you transfer them to a wire rack to cool completely. Be careful as the cookies will be very fragile.
• Push some confectioners's sugar through a fine sieve into a shallow bowl to remove any lumps. Dredge the cooled cookies in the confectioners' sugar and turn to coat them thickly. We think you can take it from here.

CHOCOLATE WALNUT CRESCENTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, walnuts and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Using a floured plain or finely scalloped 2-in. round cookie cutter, cut a semicircle off 1 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. Chill and reroll scraps if desired., Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely. , Sprinkle cookies with confectioners' sugar. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

VANILLA WALNUT CRESCENTS

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

WALNUT CRESCENTS

Steps:

• Sift dry ingredients.
• Blend in Crisco or butter/Crisco mixture.
• Dissolve yeast in a little lukewarm water, add to flour mixture.
• lightly beat eggs.
• Add eggs and sour cream.
• Blend well and refrigerate over night. Dough will be moist and airy.
• Filling-Blend all ingredients together.
• To form---Take small (softball size is what I used) pieces of dough and roll out in powdered sugar (using as much sugar as needed about 1/2-1 pound) into a circle.
• Cut into 8 pie slices.
• Put filling on thick side and roll from large end to point.
• You can top the filling with some mini cips if desired.
• Place on a greased cookie sheet or parchment paper and top with cinnamon and sugar mixture adding crushed nuts if desired.
• Bake at 375 Degrees for 20-25 minutes.