VIENNESE CRESCENTS
The following recipe came from the original edition of ''The New York Times Cook Book'' and was published on Dec. 18, 1955, when Nika Hazelton, the food writer, said it was the greatest cookie recipe ever devised.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 35m
Yield 72 crescents
Number Of Ingredients 6
Steps:
- Chop vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the confectioner's sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
- Preheat oven to 350 degrees.
- Cut walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using mortar and pestle.
- With a wooden spoon or the fingers, mix walnuts, butter, granulated sugar and flour to a smooth dough. Shape dough, about a teaspoon at a time, into small crescents about one and a half inches in diameter.
- Bake on an ungreased cookie sheet until lightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll cookies in prepared vanilla sugar.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams
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MAHONA RHOMAN
[email protected]I love the versatility of these Viennese Crescents. You can fill them with anything you like, from fruit to cheese to chocolate.
Lagi Siilata
[email protected]These Viennese Crescents are the perfect way to use up leftover puff pastry. They're so easy to make and they're always a crowd-pleaser.
Hridoy Rakib
[email protected]I've never had Viennese Crescents before, but I'm so glad I tried them. They're absolutely amazing!
SUFYAN Ali SUFYAN Ali
[email protected]These Viennese Crescents are so elegant and delicious. They're perfect for a special occasion.
Ayoub Gabol
[email protected]I love the nutty flavor of these Viennese Crescents. They're the perfect afternoon snack.
Faiza Hanif
[email protected]These Viennese Crescents are the perfect combination of flaky and buttery. They're sure to impress your guests.
Md Shipon
[email protected]I'm not a huge baker, but these Viennese Crescents were surprisingly easy to make. They turned out beautifully and tasted even better.
Maria C Ibarra
[email protected]These were so delicious! I made them for my family and they were gone in minutes. I will definitely be making them again soon.
Cheryce Moore
[email protected]I've made these Viennese Crescents several times now and they always turn out perfect. They're the perfect treat for any occasion.
Francis Tanaka Manyanga
[email protected]These Viennese Crescents were a hit at my last party! They were so easy to make and everyone loved them. I will definitely be making them again.