Best 20 Crescent Cookies Recipes

ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Spray several cookie sheets with cooking spray.
• With a mixer, beat the butter with sugar until light and fluffy.
• Add vanilla extract and almond extract, beat until incorporated.
• Stir in the flour and almonds. Work flour mixture into a firm dough.
• Working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape.
• Place on greased cookie sheets and repeat until all dough is used.
• Bake 12-15 minutes or until light brown.
• Sift powdered sugar into a small shallow bowl.
• While the cookies are still warm , roll the crescents in the powdered sugar.
• Cool on racks.

PECAN CRESCENT COOKIES

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.

VIENNESE CRESCENT HOLIDAY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
• Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
• Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
• Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
• Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

ALMOND CRESCENT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Cover and refrigerate for 1 hour or until easy to handle. , Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. , Bake at 325° for 14-16 minutes or until set. Cool for 2 minutes. In a shallow bowl, combine confectioners' sugar and cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool completely.

APRICOT CRESCENT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
• Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
• Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
• Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
• Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

ALMOND CRESCENT COOKIES

Steps:

• Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hour.
• Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Roll in vanilla sugar.

PECAN CRESCENT COOKIES

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the flour and salt together in a large bowl and set aside.
• Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.
• Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)
• Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.
• Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.

CRESCENT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, stir together the flour, baking powder and chopped pecans. Stir in the margarine and vanilla until a dough forms. Knead by hand for a few turns.
• On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut into triangles, and roll from the square end up to the point. Bend into a crescent shape, place on an unprepared cookie sheet, and bake for 15 to 18 minutes. Dust with confectioners' sugar for decoration.

CRESCENT COOKIES

Steps:

• Cream butter and add sugar, vanilla and water.
• Sift flour and salttogether and stir into mixture. Add pecans and stir well.
• Using portions about the size of a small walnut; roll into cresent shape.
• Bake in slow oven, that means 325 degrees, about 20 minutes.
• While cookies are still warm; roll in powdered sugar.

PECAN CRESCENT COOKIES

Steps:

• Cream butter until light and fluffy; gradually beat in confectioners' sugar. Add water and blend. Add vanilla extract, flour and pecans. Blend well. Chill.
• Shape dough into crescents, using about 1 tablespoons for each cookie.
• Place cookies on ungreased baking sheets and bake at 325° for 20 to 25 minutes. Remove from baking sheet and cool completely on a wire rack. Don't skimp on the cooling step.
• Place additional confectioners' sugar in a bowl (start with about 1 cup), coating each crescent well. Store in an air-tight container.

VANILLA CRESCENT COOKIES

Steps:

• In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned., Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners' sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.

PECAN CRESCENT COOKIES

Steps:

• Preheat oven to 325°F. Combine 1 cup all purpose flour, toasted pecans and salt in processor. Using on/off turns, finely chop pecans. Using electric mixer, beat butter, 3/4 cup powdered sugar and vanilla extract in large bowl until well blended. Add pecan mixture and remaining 1 cup flour and mix thoroughly. Divide dough in half. Wrap each half in plastic and refrigerate overnight.
• Working with 1 tablespoon dough at a time, shape dough into 3-inch-long logs. Pinch ends of logs to taper and turn in slightly, forming crescents. Place cookies on ungreased baking sheets, spacing 1 inch apart (cookies will not spread).
• Bake cookies until light brown around edges and firm to touch, about 18 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional powdered sugar. Cool completely on racks. (Cookies can be prepared 2 weeks ahead. Store in airtight container.)

KIFLI (CRESCENT COOKIES)

Steps:

• DOUGH:
• Blend flour and butter thoroughly using a pastry blender if desired.
• Add egg yolks and yeast cake which has been dissolved in cream.
• Add sugar and vanilla.
• Chill dough if it is too soft to roll out easily.
• Divide into 2 parts and roll each into a 12-inch circle or larger. Cut into 16 or more pie-shaped pieces.
• Place a small amount of nut filling or jam on each wedge and beginning at the rounded edge, roll up.
• Place on greased baking sheet, point underneath. Let stand for 20 minutes.
• Brush top of crescents with beaten egg.
• Bake at 350°F for 15 to 18 minutes or until light brown on bottom.
• FILLING:.
• Mix all ingredients listed for filling together, mixing well.

PECAN CRESCENT COOKIES

Steps:

• In medium bowl, place flour. Cut in 1 cup butter using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Stir in cottage cheese until blended. Divide dough into thirds; wrap in plastic wrap. Refrigerate 2 hours.
• Heat oven to 350°F. On well-floured surface, roll one part of the dough into 10-inch round (dough will be sticky). Brush with melted butter. Sprinkle with one-third each of the brown sugar and pecans; lightly press into dough with rolling pin. Repeat with remaining dough, melted butter, brown sugar and pecans.
• Cut each round into quarters. Cut each quarter into 4 wedges. Roll up starting with long end; place, point side down, on ungreased cookie sheets. Bake 30 minutes or until lightly browned. Remove immediately from cookie sheets to cooling racks; cool completely.

RASPBERRY-ALMOND CRESCENT COOKIES

Steps:

• Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture., Divide dough into 4 portions. Shape each into a disk; cover and refrigerate 30 minutes or until firm., Preheat oven to 350°. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar., Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.

CRESCENT CHIP COOKIES

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips., Divide dough into 10 portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until easy to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion into a 24-in. rope; cut into 2-in. lengths. Place 1 in. apart on ungreased baking sheets; curve to form crescents. Bake 6-8 minutes or until edges are light brown. Remove to wire racks to cool completely., In a small bowl, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

VANILLEKIPFERLN (GERMAN ALMOND CRESCENT COOKIES)

Steps:

• Cut the vanilla beans lenthwise and scrape out the cream.
• Mix the vanilla cream together with the sugar.
• Sift flour and add salt, cut in butter, 70g of the homemade vanilla sugar and the almonds.
• Work to form a smooth dough.
• Wrap in plastic wrap and refrigerate for 1 to 2 hours.
• Preheat oven to 175°C or 350°F (only approx.) Roll the dough into a long sausage, approximately 1 cm (1/2") thick.
• Cut off every 7 cm (3") and bend to form a half-moon.
• Bake on a parchment paper lined baking sheet at 175°C for 10-15 minutes or until golden brown.
• Carefully remove the Kipferln from the baking sheet.
• While still warm roll in remaining vanilla sugar.
• Let cool.
• Sprinkle with sifted icing sugar.
• (opt.).

RASPBERRY ALMOND CRESCENT COOKIES

Steps:

• In a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized.
• In small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened.
• Gently knead the dough just til a ball forms.
• Wrap dough with plastic wrap and refrigerate for several hours til firm.
• Divide dough into 4 portions.
• On a well-sugared surface, use your hands to slightly flatten the dough. Roll dough from center out to edges, forming a 10" circle. Repeat with rest of dough, making sure you re-sugar your surface well!
• Turn each dough circle over. (So they are sugar side-up.).
• In medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. Just use a spoon, but stir well.
• Spread thin layer of the mixture thinly over each circle.
• With a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza.
• Roll each wedge up (loosely), beginning with the wide end, and roll towards to the pointed end.
• Place all point-side down onto cookie sheets lined with parchment paper. (Parchment paper is a must, you'll thank me later!).
• Sprinkle all with sugar.
• Bake at 350 degrees for 17 minutes or til just set and very lightly browned.
• Immediately remove with a sharp spatula to wire racks to cool. They will set completely as they cool.
• Makes 48 crescent cookies.

BLUE MOON CRESCENT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in lemon zest, juice, vanilla, cinnamon and salt. Gradually beat flour into creamed mixture; stir in blueberries. Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake 15-18 minutes or until edges are lightly browned., Cool on pans 2 minutes. Remove to wire racks to cool completely. Dust cookies with confectioners' sugar.

CINNAMON CRESCENT COOKIES

Steps:

• Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the sour cream, egg yolks and vanilla; add to crumb mixture and mix until dough forms a ball. Cover and refrigerate for 4 hours or overnight., Divide dough into fourths. On a lightly floured surface, roll each portion into a 10-in. circle., Whisk egg whites and water; brush over dough. Combine sugar and cinnamon; set aside 1/4 cup in a small bowl. Sprinkle remaining cinnamon-sugar over the dough. Cut each circle into eight wedges., Roll up each wedge from the wide end; roll in reserved cinnamon-sugar. Place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents., Bake at 375° for 15-17 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.