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Recipe courtesy of Gale Gand

Viennese Crescents

  • Level: Easy
  • Yield: 6 dozen
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 72 servings
    Calories
    57
    Total Fat
    4
    Saturated Fat
    2
    Carbohydrates
    6
    Dietary Fiber
    0
    Sugar
    2
    Protein
    1
    Cholesterol
    7
    Sodium
    0
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 15 min
This recipe came from one of my earliest pastry assistants, Sandra, when we baked together at the Strathallan Hotel in Rochester, New York. We used to put them on cookie/petits four platters because they froze well. You can also dip them in chocolate, omitting the confectioners' sugar at the end.
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Ingredients

1 cup butter

3/4 cup sugar

1 1/2 teaspoon vanilla extract

2 1/2 cups sifted all-purpose flour

1 cup ground pecans

Confectioners' sugar

Directions

  1. Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.
  2. Preheat oven to 350 degrees F.
  3. Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.
  4. Let cool 5 minutes. Dredge them in confectioners' sugar.
Show: Sweet Dreams
Episode: Viennese Coffee House

Categories:

Easy Dessert Recipes Dessert Easy Baking Baking European Recipes Austrian Recipes Cookie Sugar Cookie Nut Recipes Sugar

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6 Reviews
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Anonymous

I have been baking these for decades.  My advice is to skip the "crescents" all together.  When the dough is finished, roll into logs 12 to 14 inches long and 1.5 inches in diameter onto wax paper, roll it up in the wax paper and chill til firm 2 to 3 hours.  Slice into 1/2 inch disks and bake as instructed.  Also I cut open 2 to 4 vanilla beans and let them sit in a ziplock full of the powdered sugar for 3 to 6 weeks.

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