Return to the Dessert Exchange Forum | Post a Follow-Up

 o
LOOKING for: Crescent cookies

Posted by rider (My Page) on
Sun, Oct 19, 03 at 21:19

I have long been searching for the equivalent of what a girlhood friend's mother used to make. I believe she was Portugese but not certain. Anyway, the cookies were to die for... definitely lots of butter, they were light but rich at the same time, with plenty of powdered sugar half melted half still dusty if you know what I mean. Somewhat like mexican wedding cookies in consistency but not exactly the same.

The only one's I've found have either come out too hard or crisp or just don't taste the same somehow.

I'd love some possibilities if anyone has any to offer!


Follow-Up Postings:

 o
RE: LOOKING for: Crescent cookies

Rider this is another recipe that I have been making for a million years. I always make this one to go on my Christmas Cookie Platter.

Ann

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Chocolate Chip Cresents
=======================

3/4 cup butter
1/2 cup icing sugar
3/4 teaspoon rum
1 3/4 cup pastry Flour
1/4 teaspoon salt
3/4 cup pecans chopped
1 cup chocolate chips
1 teaspoon cold water
. Cream butter and sugar, add rum. Add flour, salt, mix and then add chopped
pecans and chocolate chips. Add water if needed.

Shape into small cresents and bake at 325°F 20 to 25 minutes. Cookies
should stay light in colour.

Roll in icing sugar if desired.


 o
RE: LOOKING for: Crescent cookies

Thanks Ann... how about without the chocolate chips? I assume they are tender and like a butter cookie?


 o
RE: LOOKING for: Crescent cookies

They would still be good without the chocolate chips. Tender but with a similar flavour to shortbreads.

Ann


 o
RE: LOOKING for: Crescent cookies

How about a Greek cookie? Here are some recipes. You can search for others. There are other variations. Families will have a recipe they pass down from generation to generation.

—————————————————————————————
KOURABIEDES:
http://www.greekorthodoxclt.org/greek_recipes.htm

1 lb. sweet butter
1/2 cup powdered sugar
1 egg yolk 
1 jigger whiskey
1 tsp. vanilla
1/2 tsp. almond extract 
6 tbl. sp. toasted almonds, chopped fine
4 cups sifted flour
3 cups sifted confectioner's sugar

Beat butter and sugar until creamy, about 15 minutes.  Add egg yolk, flavorings and almonds, beating until well blended.  Remove from beater and gradually add sifted flour to make a soft dough.

Pinch off pieces of dough and shape carefully into various designs - crescent, round, etc..  Place on ungreased cookie sheet 1 inch apart.  Bake in over at 350 degrees for 20 minutes or until very lightly browned.  Allow to cool slightly before removing from baking sheet.  Carefully place on flat surface, which was been sprinkled with confectioner's sugar.  Sprinkle confectioner's sugar over cookies.  Cool.  Makes 5 dozen.

—————————————————————————————
Kourabiedes (Greek Almond Butter Cookies)
http://www.odysseykitchens.com/recipe/kourabi.htm

(This recipe is for one batch. . .but can be increased—I’ve done as much as a 5X batch! My normal batch is a 3X.)

Ingredients:
1 C butter
Ό C sugar, granulated
2 C flour
1 C ground almonds 
½ tsp ground cloves (or more, to taste)
1 tsp vanilla (I use real vanilla extract)
1-1/2 tsp Metaxa Greek Brandy
Rose Water
Confectioners’ sugar

Cream butter, then add other ingredients, and mix thoroughly. Shape with fingers into small balls (the traditional recipe calls for shaping into crescent shape, and inserting a whole clove into the middle of each crescent, instead of using ground clove in the mixture). Arrange on buttered cookie sheet. Bake 35 minutes in slow oven (300 degrees F). Immediately upon removing from oven, mist cookies with Rose Water and roll in confectioners’ sugar, then cool on a dry rack.  When cool, roll again in confectioners' sugar coating liberally.  May be stored in an airtight container up to three months or more.

—————————————————————————————Christopher Williams
is Bella Online's Greek Food Host

Kourabiedes or Kourambiethes – Celebration Cookies

Kourabiedes are one of the most popular Greek desserts. In Greece they appear at weddings, birthdays, name days, christenings and every holiday.

During the Turkish occupation of Greece, these cookies were made crescent shaped, but once Greece regained its independence the cookies became round. Whichever shape you make them, though, Kourabiedes are delicious.

2 cups unsalted butter
3/4 cup powdered sugar
1 egg yolk
1/4 cup of brandy or 1/4 cup orange juice
approx 4 1/2 cups flour
cloves
powdered sugar for dusting (at least 1 cup)

Allow butter to soften at room temperature then beat until creamy. Gradually beat in the sugar then the egg yolk and brandy (or orange juice). Add flour in 1 cup amounts mixing until it forms a soft dough.

Preheat the oven to 350°F.

Now make in to either 1 1/2” balls or shape the balls in to crescents depending on your preference, then push a clove in to the center of each cookie. Place on an ungreased cookie sheet and bake for 12-15 minutes (the cookies should not brown but will be firm when done). Place the cookies on a rack and cool slightly then sift a lot of powdered sugar over them.

Makes about 36 cookies.

My Greek friend used to share these with me. To die for!


 o
RE: LOOKING for: Crescent cookies

browntoes those look similar, thanx a bunch ;)


 o
RE: LOOKING for: Crescent cookies

Rider, my husband's aunt used to make these for us-very similar to the Wedding Cookies but the granulated sugar makes a big difference and I prefer them to the ones that call for powdered sugar in the cookies.
1c butter
1/2c granulated sugar
2c flour
3 tsp vanilla
1c finely chopped pecans.
Mix all ingredients well. Chill. Roll in tsp size crescents.
Bake at 325° for 15 minutes. Roll in powdered sugar while warm and then again when cool.


 o
RE: LOOKING for: Crescent cookies

Well, that's simple enough. Thanks! I'm going to try those, Roselin.


 o
RE: LOOKING for: Crescent cookies

You're welcome, Ginger-let us know what you think.
RL`


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Dessert Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here