Nut Crescent Cookies
Dec. 31st, 2010 01:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mishalakI still need an icon for cooking.
Peacan or Walnut Crescent Cookies
2 cups whole pecans or walnuts, chopped fine
2 cups bleached all-purpose flour
3/4 tsp. salt
1/2 pound (2 sticks) butter (reduce salt if salted is used)
1/3 cup superfine sugar
1 1/2 tsp vanilla extract
1 1/2 cup confectioners sugar (no need to measure)
1. Take the butter out of the fridge and prepare your workspace. You'll need two mixing bowls, your food processor, stand mixer fitted with paddle, a rubber spatula, two cookie pans, one or two cooling racks, a cup measure, 1/3 cup measure, 1/4 tsp measure, 1/2 tsp measure, and a 1 or 2 tablespoon measure depending on the size of cookies you'll be baking. Grind your granulated sugar to superfine using your food processor (a blender will work in a pinch making small 1/4 cup batches). Measure and set aside.
2. Adjust oven racks to upper and lower-middle potions and heat to 325. Take one cup of the chopped nuts and process to the texture of coarse cornmeal in a food processor, should measure about 3/4 of a cup after this. Mix both portions of nuts with the flour and salt.
3. Cream the butter to light and fluffy, about 1.5 minutes, beat in vanilla. Scrape down the sides of your mixing bowl. Add flour and nut mixture, slowly beat into butter 15 seconds just until it comes together, dough should still look loose and scrappy. Scrape bowl and beater then mix just a little more until it comes together.
4. Measure out dough 1 or 2 tablespoons at a time. 2 tablespoons make quite a large cookie. Roll into a cylinder and then form into a crescent on the tray 1 to 1 1/2 inches apart.
5. Bake two trays at a time for 17 to 19 minutes reversing positions for even baking halfway through. Cookies should be golden and the bottoms just starting to brown. Start cleanup while cookies are baking and get out your cooling racks. Cool on tray for two minutes before putting on cooling rack.
6. Cool cookies to room temperature before rolling in powdered sugar. Will keep in an airtight container for 5 days if you can resist eating them all at one go. My food processor leaves plenty of larger nut chunks when processing whole walnuts to cornmeal fineness so I have taken the shortcut of just measuring out 1 3/4 cups of them after they are processed.
Peacan or Walnut Crescent Cookies
2 cups whole pecans or walnuts, chopped fine
2 cups bleached all-purpose flour
3/4 tsp. salt
1/2 pound (2 sticks) butter (reduce salt if salted is used)
1/3 cup superfine sugar
1 1/2 tsp vanilla extract
1 1/2 cup confectioners sugar (no need to measure)
1. Take the butter out of the fridge and prepare your workspace. You'll need two mixing bowls, your food processor, stand mixer fitted with paddle, a rubber spatula, two cookie pans, one or two cooling racks, a cup measure, 1/3 cup measure, 1/4 tsp measure, 1/2 tsp measure, and a 1 or 2 tablespoon measure depending on the size of cookies you'll be baking. Grind your granulated sugar to superfine using your food processor (a blender will work in a pinch making small 1/4 cup batches). Measure and set aside.
2. Adjust oven racks to upper and lower-middle potions and heat to 325. Take one cup of the chopped nuts and process to the texture of coarse cornmeal in a food processor, should measure about 3/4 of a cup after this. Mix both portions of nuts with the flour and salt.
3. Cream the butter to light and fluffy, about 1.5 minutes, beat in vanilla. Scrape down the sides of your mixing bowl. Add flour and nut mixture, slowly beat into butter 15 seconds just until it comes together, dough should still look loose and scrappy. Scrape bowl and beater then mix just a little more until it comes together.
4. Measure out dough 1 or 2 tablespoons at a time. 2 tablespoons make quite a large cookie. Roll into a cylinder and then form into a crescent on the tray 1 to 1 1/2 inches apart.
5. Bake two trays at a time for 17 to 19 minutes reversing positions for even baking halfway through. Cookies should be golden and the bottoms just starting to brown. Start cleanup while cookies are baking and get out your cooling racks. Cool on tray for two minutes before putting on cooling rack.
6. Cool cookies to room temperature before rolling in powdered sugar. Will keep in an airtight container for 5 days if you can resist eating them all at one go. My food processor leaves plenty of larger nut chunks when processing whole walnuts to cornmeal fineness so I have taken the shortcut of just measuring out 1 3/4 cups of them after they are processed.