1 3/4 c. flour -- (1 3/4 to 2) 1 Pinch salt 1/2 cup confectioners' sugar 1 cup softened butter 1 cup crushed pecan meats 1 teaspoon vanilla Mix together and shape into balls or crescents or rings. Bake 10 to 15 minutes at 325 degrees. Makes about 3 dozen.
How To make Crescent Mexican Cookies's Videos
Walnut Crescent Cookies
This is a wonderful , melt in your mouth, cookie to make anytime. They are quick and easy to make and you will only need a few ingredients! Music By The Spera Brothers
Ingredients: 2 Cups Unbleached Flour, 2 Sticks ( 1 pound )Softened Butter, 1/4 Cup Confectioners Sugar , 1 and 1/2 Teaspoons Vanilla Extract and 1 Cup Chopped Walnuts
Stock up on some crescent rolls! With this easy recipe, you can enjoy freshly baked homemade Danish in minutes in the morning. Pre-made crescent roll dough makes a great base for Danish pastry, and you don’t even need to unroll it. Plus, the sweet-tangy lemon cream cheese filling is ready in a minute, and no blender is required.
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INGREDIENTS (6 servings):
1 can crescent rolls (Pillsbury Butter Flake Crescent Rolls) ½ cup whipped cream cheese 1 egg yolk (use the egg white for an egg wash) 2 Tbsp sugar ½ tsp lemon juice ¼ tsp vanilla extract ½ Tbsp orange marmalade per danish (or any fruit preserve of choice)
For the glaze (optional): ¼ cup powdered sugar 2 tsp milk
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Music: Lazy Day by Audionautix is licensed under a Creative Commons Attribution 4.0 license. Artist:
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Pecan Crescent Cookies
Delicious melt in your mouth pecan cookies.
Ingredients: 2 sticks of butter, softened (1 cup) 2 cups of flour 1/2 cup of powdered sugar 1/8 tsp of salt 1 tsp of vanilla extract 1/4 tsp of almond extract 1 cup of ground pecans 2 cups of powdered sugar for dredging
Mix butter until creamy. Add all other ingredients until well combined. Put in the refrigerator for 30 minutes or more. After the dough has chilled put a tablespoon and a half of the dough into a crescent shape and bake at 375f for 12 to 15 minutes. When cool enough to handle dredge the cookies in powdered sugar. Let cool completely and then dredge them again in more powdered sugar. Enjoy!
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Pecan Viennese Crescent Cookies | Holiday Recipes
Pecan Viennese Crescent Cookies | Holiday Recipes These buttery, melt in your mouth, pecan cookies are a favorite of ours. They make a perfect Christmas cookie and are so easy to make! #pecanviennesecrescent #crescentcookies #holidaycookies Ingredients: 2 1/2 cups flour 3/4 cup sugar 1 cup softened butter 1 cup chopped pecans 1 1/2 tsp vanilla about 1/2 cup powdered sugar to roll cookies in Cream butter and sugar together. Add in vanilla and mix. Add in flour and nuts and mix until well incorporated and dough comes together. You can chill your dough to make it easier to work with or use right away. Form dough into crescent shapes and place on a greased or lined cookie sheet. Bake at 350 for 12-15 minutes. Once cookies are baked, allow to cool for a couple of minutes then roll in powdered sugar and set on a wire rack to fully cool. You can roll them again after they fully cool if you want.
Almond Crescent Cookies
Almond Crescent Cookies are a melt-in-your-mouth, classic cookie with nutty, buttery flavor! It’s a quick and easy Christmas cookie perfectly suited for sharing with family and friends! Recipe - Sponsored by Challenge Butter. #cookies #recipe
Almond Crescent Cookies -- The Frugal Chef
Almond crescent cookies are delicate and will melt in your mouth. They are made with almond meal and are very easy to make. They are a great addition to any cookie platter and a fantastic gift from your kitchen.
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Makes 24 to 30 cookies 1 cup (227 grams) of unsalted, softened butter 1/3 cup (67 grams) white sugar 1 2/3 (210 grams) cups all-purpose white flour 2/3 (100 grams) cups almond meal ¼ tsp. salt Confectioner’s sugar
Cream the butter and the sugar for about three minutes until it is fluffy.
In a separate bowl, mix the flour with the almond meal and the salt. Add it to the butter and mix it in. Do not over beat. Cover the bowl and refrigerate for about 30 minutes.
Heat the oven to 350 degrees F (175 C) and line your cookies sheets with parchment paper or silicon mats.
Scoop out about a TBS of dough and form a log. Bend it to form a crescent moon shape and place it in the cookie sheet. These will not spread so you do not need to separate them too much. Bake them for about 8 to 9 minutes until they start to lightly brown.
Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. They will continue to be soft but will harden as they cool. Transfer them to a cooling rack.
Place the confectioner’s sugar in a sieve and generously sprinkle over the cookies. Keep the cookies in an airtight container for up to a week.