Best Holiday Crescents Recipes

Rose's Crescents (Holiday Shortbread Cookies) image

Provided by SGpratt

Categories Dessert

Time 30m

Yield 40 cookies

Number Of Ingredients 8

2/3 cup blanched slivered almond, finely chopped
1/2 cup butter, room temperature
1/2 cup margarine, room temperature
1/3 cup sugar
1 2/3 cups flour, unsifted
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon

Steps:

Sift the flour and salt together and set aside.
Chop the almonds in a food processor or with a hand chopper until finely chopped.
In a large bowl (I use a KitchenAid standing mixer), combine butter, margarine, sugar and almonds. Beat at medium speed until light and fluffy. It may require stopping the mixer and scrapping the sides.
Gradually add the flour mixture and beat until well mixed. You'll likely have to scrap the sides of the bowl occasionally to ensure that all the ingredients are combined. The result will be a fairly sticky dough.
Place the dough on wax paper and shape into a rectangle (4 x 6 x 1) and then wrap tightly in plastic wrap. Refrigerate for a minimum of two hours or overnight.
Preheat the oven to 325. Cut the dough into eight sections. Working with two sections at a time (keep the rest of the dough refrigerated), pinch off small balls of dough (bigger than a marble but smaller than a golf ball). On a floured surface, roll the dough into a rope about the size and length of your pinkie. Shape the ropes into crescent (half-moon) shapes.
Place on ungreased cookied sheets and bake for 10-13 minutes until set. The edges should be golden brown.
Cool on the cookie sheet for 10 minute. Remove promptly and roll in topping mixture.

Nutrition Facts : Calories 89.8, Fat 5.8, SaturatedFat 1.9, Cholesterol 6.1, Sodium 58.3, Carbohydrate 8.7, Fiber 0.4, Sugar 4.3, Protein 1.1

Holiday Crescents image

Provided by Food Network

Number Of Ingredients 4

1 cup sun-dried tomatoes, drained and chopped
1/2 cup crumbled goat cheese
1/2 cup toasted pine nuts
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Steps:

Heat oven to 375 degrees F. In medium bowl, stir together sun-dried tomatoes, goat cheese and pine nuts.
Separate dough into 8 triangles. Place about 3 tablespoons sun-dried tomato mixture down the length of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
Bake 16 to 19 minutes until golden brown.

Crescents Holiday Tree image

Provided by Food Network

Time 1h15m

Yield 32 Servings

Number Of Ingredients 6

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1/8 teaspoon garlic powder
3 cups finely chopped assorted vegetables (bell peppers, broccoli, carrot, cucumber and/or green onions)
1 teaspoon dried dill weed

Steps:

1. Heat oven to 375°F. Remove dough from cans in rolled sections; do not unroll. Cut each section into 8 slices (16 slices from each can). 2. Place slices, cut side down, on ungreased cookie sheets to form trees. To form each tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging row of 3 slices, then row of 4 slices, ending with row of 5 slices. Use remaining slice for trunk. Refrigerate one tree while the other bakes. 3. Bake one tree 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner and slide onto cooling rack to cool. Bake and cool second tree. 4. Place each tree on serving platter. In small bowl, mix cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable
Nutritional information (amount per servings): Total Calories: 90, Sodium 135mg, Fat: 6 g, Carbohydrates: 7g, Cholesterol: 10mg, Protein: 2g, Fiber: 0g