VIENNESE CRESCENTS
Steps:
- Preheat oven to 300 F Cream margarine + sugar, add vanilla, then nuts; then with as few strokes as necessary, blend in flour; sprinkle on ice water - and then, if needed, add a bit more flour. Dough will be sticky but JUST able to be handled. Refrigerate until cold. Bake at for 35-40 minutes. Shape tsp. sized lumps of dough into tiny, even crescents (V- shapes, flying seagulls...) handling as briefly as possible. Place in lines on ungreased wax paper on cookie sheets - these cookies only rise slightly, so don't need much space between. Bake until light golden on bottom; then slip from cooky sheet to platter with sifted powdered sugar; roll cookies around (lightly with fingers is best) to absorb then cover w/ powdered sugar. Cool on waxed paper; store in tins.
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Alee Jee
[email protected]I followed the recipe exactly and my crescents turned out perfectly. They were so flaky and delicious!
Maria Caridad Sigaran
[email protected]These crescents were a bit too sweet for me, but my kids loved them.
Emmanuel omanor
[email protected]Not my favorite.
prince amoako
[email protected]Meh.
WRT LLC
[email protected]These were a little dry for my taste, but they were still good. I think I'll try adding a bit more butter to the dough next time.
Jv Mijan
[email protected]I've made these crescents a few times now and they always turn out great. They're the perfect pastry for breakfast or brunch.
Wyatt McEuen
[email protected]I love how easy this recipe is. I can whip up a batch of these crescents in no time. They're always a crowd-pleaser.
Doug Assis
[email protected]These crescents were a bit more work than I expected, but they were worth it. They were absolutely delicious and everyone at the party raved about them.
Duwayne Lucas
[email protected]I've tried this recipe twice now and both times they've turned out perfectly. The dough is so flaky and the filling is delicious. I highly recommend this recipe!
Dexter Mataranyika
[email protected]These Viennese Crescents were a hit at my last party! They were so easy to make and everyone loved them. I'll definitely be making them again.