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    You are in: Home / Recipes / Viennese Crescents Recipe
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    Viennese Crescents

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    SweetSueAl's Note:

    I love butter cookies and nuts. This was a recipe that was on my Joy of Cooking once a day recipe/cooking tips calendar. I haven't tried them yet, but plan to do so soon, so I'm guessing on prep time

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Beat the butter on medium speed of mixer until lightened in color and creamy.
    3. 3
      Sift 3/4 cup powdered sugar over the butter and beat until well combined.
    4. 4
      Stir in vanilla and nuts.
    5. 5
      Graduallly sift flour over the top while stirring.
    6. 6
      Knead until well blended.
    7. 7
      Pull off generous 1-tablespoon pieces of doug, roll with your hands into a short rope and shape into crescents.
    8. 8
      NOTE: If the dough is soft and difficult to handle, refrigerate until slightly firm.
    9. 9
      Space 1 1/4 inches apart on greased cookie sheets.
    10. 10
      Bake 1 sheet at a time until the crescents are tinged with brown and slightly darker at the edges, 13 to 16 minutes, rotating the sheet halfway through baking for even browning.
    11. 11
      Remove the sheet to a cooling rack and let stand until the cookies firm slightly.
    12. 12
      Transfer the cookies to racks and cool completely. Sift 2/3 cup of powdered sugar over cookies (entire batch) until evenly coated.

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    Ratings & Reviews:

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    Nutritional Facts for Viennese Crescents

    Serving Size: 1 (793 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1011.7
     
    Calories from Fat 584
    57%
    Total Fat 64.9 g
    99%
    Saturated Fat 30.6 g
    153%
    Cholesterol 122.0 mg
    40%
    Sodium 125.0 mg
    5%
    Total Carbohydrate 96.9 g
    32%
    Dietary Fiber 5.7 g
    23%
    Sugars 43.7 g
    175%
    Protein 14.5 g
    29%

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