Vanilla-walnut Crescents (vanilkové rohlíčky)
35 - 40 mini crescents Vanilla-walnut crescents (vanilkové rohlíčky) are one of my favorite Christmas cookies. Great flavor of walnuts formed into delicate crescents, which are then coated with decadent vanilla sugar and confectioners’ sugar. x saved Tom the Chef Founder December 14, 2023 401001/5 40 100 1/5 Directions: 1. Walnuts preparation: 1.1. Place into a food processor: 1 ½ cups of walnuts Process on high speed until the fine texture is reached – no larger chunks are present (about 2 minutes). 2. Dough: 2.1. Place into a kitchen mixer with a flat beater attachment: Processed walnuts from the previous step 2 cups of all-purpose flour 1 cup of confectioners’ sugar ¼ TSP of baking powder Shortly stir together using a hand whisk until nicely combined (about 1 minute). 2.2. Add: 1 ¾ sticks of butter – soft 1 large egg Process at a slow speed until all ingredients are partially combined. 2.3. Then increase the speed to medium-high and process until the dough is formed (about 2 – 3 minutes). 3. Resting time: 3.1. Wrap the dough with plastic wrap: scoop it on the wrap and then cover it with the wrap and press to create a flat disk with a thickness of about ¾”. 3.2. Let cool in the refrigerator until the dough at least partially hardens (about 30 minutes). Important: If the dough in the refrigerator fully hardens (if left for a longer time, for example, overnight), remove from the refrigerator about a half hour to an hour before further processing. 4. Preheat the oven to 350°F. 5. Sugar coating: 5.1. Place into a medium mixing bowl: 1 cup of confectioners’ sugar 1 bag of vanilla sugar Thoroughly stir together with a whisk until nicely combined. 6. Form the crescents: Notes: Work one-by-one on a non-floured surface. It is essential to work fast with the dough. If it becomes hard to work with the dough after a while (it will become too soft to form the crescents), place it back in the refrigerator for further processing to let it cool and harden. Work one-by-one on a non-floured surface. It is essential to work fast with the dough. If it becomes hard to work with the dough after a while (it will become too soft to form the crescents), place it back in the refrigerator for further processing to let it cool and harden. 6.1. Cut the dough into long strips and then roll each to a round diameter of about 1/2”. 6.2. Cut each roll into similar segments (each about 3” long). 6.3. Bend each segment into a horseshoe shape by bending both ends towards each other and immediately placing them on a baking sheet. Important: Ensure they are not touching each other (you can have up to 24 on each baking sheet). 6.4. Repeat with all remaining. 7. Bake: 7.1. Bake in a preheated oven until fully baked. The surface turns from a doughy texture to a solid (about 10 – 12 minutes). 7.2. Rotate the baking sheets in the middle of baking. Note: Right after baking, the crescents have a soft texture, which can confuse some people and make them think it is a sign of underbaking; this is why some people tend to extend the baking time and overbake crescents. 7.3. Let partially cool on the baking sheet before further manipulation (for about 3 minutes). 8. Coat the crescents: 8.1. While still warm, coat each mini roll in sugar coating. Tip: Manipulate each crescent gently (you can use an icing spatula for easy manipulation). 8.2. Place the coated mini crescents on a cooling rack. 8.3. When all crescents are coated, place the remaining sugar mixture into a small sieve and gently sugar all crescents. If parts of the ingredients stick to the side of the kitchen mixer during processing, stop the mixer, and use a spatula to mix it back in. Then, continue processing. You can leave the dough to rest in the refrigerator longer (up to 3 days) – Remove and leave at room temperature for about 1 hour before processing. If parts of the ingredients stick to the side of the kitchen mixer during processing, stop the mixer, and use a spatula to mix it back in. Then, continue processing. You can leave the dough to rest in the refrigerator longer (up to 3 days) – Remove and leave at room temperature for about 1 hour before processing. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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