Best 7 Lemon Nut Crescents Recipes

EASY LEMON CRESCENT ROLLS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Carefully unroll Crescent Roll Dough and separate into 8 triangles.
• Lay triangles flat on large nonstick cookie sheet.
• Spoon Lemon Pie Filling onto each triangle.
• Carefully roll up Crescent Rolls and bake for approx. 10 minutes or until done.
• Sprinkle with Powdered Sugar and enjoy.

CRESCENTS

Steps:

• Preheat oven to 325 degrees F. Cream sugar and butter. Add flour, vanilla and nut meats. Roll a small piece between your hands and form into small crescents. (2 1/2 inches) Bake 20 to 25 minutes. When cool, roll in powdered sugar. These are better the second day.

BRAZIL NUT CRESCENTS

Steps:

• Combine and sift the flour and sugar.
• Add the almonds.
• Cream the butter and add the dry ingredients.
• knead the dough until it's mixed.
• make a 2 inch roll. make 1/2 inch slices. make crescent shapes.
• bake on a buttered sheet for 10 minutes at 325.

APRICOT CRESCENTS

Steps:

• In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

LEMON NUT CRESCENTS

Steps:

• Unroll crescent roll dough and separate into eight triangles. Spread with 1 tablespoon butter. Combine nuts and lemon peel; sprinkle over dough. Roll into crescents. Place on an ungreased baking sheet. Bake at 375 degrees F for 10-12 minutes or until golden brown.
• Meanwhile, combine the sugar, sour cream, lemonade concentrate and remaining butter in a saucepan. Bring to a boil, stirring occasionally. Brush over warm rolls.

PINE NUT CRESCENTS

Steps:

• Butter and lightly flour heavy large baking sheet. Finely grind almonds in processor. Add sugar, powdered sugar, flour and salt; process until well blended. Add egg whites; process until smooth dough forms (dough will be very sticky).
• Spread pine nuts on floured surface. Using floured hands, form dough into 1-inch balls. Roll balls in pine nuts, pressing slightly to adhere. Form balls into crescents. Transfer to prepared baking sheet, spacing 1 inch apart. Let cookies stand at room temperature at least 1 hour and up to 2 hours before baking.
• Preheat oven to 350°F. Bake cookies until golden brown, about 18 minutes. Transfer cookies to rack and cool completely. (Can be prepared 2 days ahead. Store in airtight container.)

LEMON NUT CRESCENTS

Steps:

• Unroll crescent roll dough and separate into eight triangles.
• Spread with 1 T soft butter.
• Combine nuts and lemon peel and sprinkle over dough.
• Roll into crescents.
• Bake at 375 degrees for 10 to 12 minutes on ungreased baking sheet.
• Combine sugar, sour cream, lemonade concentrate and remaining butter in a saucepan.
• Bring to a boil, stirring occasionally.
• Brush over warm rolls.