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Extra-Special Cashew Crescents Recipe

Extra-Special Cashew Crescents Recipe photo by Taste of Home

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“These nutty shortbread crescents are simply scrumptious. Everyone will love them, whether glazed or dusted with powdered sugar. Cashews add that extra special taste.” —Paula Marchesi, Lenhartsville, Pennsylvania

This recipe is:

Contest Winning

Quick

Diabetic Friendly

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Extra-Special Cashew Crescents Recipe

Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Yield: 72 Servings

15 10 25

Ingredients

1-2/3 cups lightly salted cashews
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 teaspoons vanilla extract, divided
1-2/3 cups all-purpose flour
1/4 teaspoon salt
2 cups confectioners' sugar
3 tablespoons 2% milk
Chopped lightly salted cashews and additional confectioners' sugar, optional

Directions

Place cashews in a food processor; cover and process until finely chopped.
In a large bowl, cream butter and sugars until light and fluffy. Beat in 1 teaspoon vanilla. Combine the flour, salt and chopped cashews; gradually add to creamed mixture and mix well.
Divide dough in half; shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Using a floured scalloped round 3-in. cookie cutter, cut a semicircle from one corner of the dough, forming the inside of a crescent shape. Reposition cutter 1-1/4 in. from inside of crescent; cut cookie, forming a crescent 1-1/4 in. wide at its widest point. Repeat with remaining dough. Chill and reroll scraps if desired.
Place 1 in. apart on ungreased baking sheets. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Combine the confectioners' sugar, milk and remaining vanilla; spread or drizzle over cookies as desired. Sprinkle with chopped cashews if desired. Leave some cookies plain or sprinkle them with additional confectioners' sugar if desired. Let iced cookies stand until set. Store in an airtight container. Yield: 6 dozen.

Nutritional Facts 1 cookie (calculated without optional cashews) equals 79 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 34 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.

Originally published as Extra-Special Cashew Crescents in Taste of Home October/November 2010, p73

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Extra-Special Cashew Crescents

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Reviewed on Nov. 10, 2010 by anna1228

I too had cookies that fell apart. I'm not sure what I did wrong because I used the correct proportions (though I did scale the recipe down) and had a very nice, wonderful smelling dough. But when the cookies came out of the oven they were puddles. I might try making them again with a little extra flour on the cutting board.

Reviewed on Oct. 19, 2010 by diane lopez

What a disappointment. The shape falls apart when baking and they are so greasy. The pan looked like it had a bad lube job. I've had lots of success with all of your cookie recipes,but this one is awful. Could the ingredients be wrong? This Grand Prize winner is in our garbage.

Reviewed on Oct. 11, 2010 by maddydaisy

Everyone loved these cookies. They couldn't have been easier to make. They were the first things to go.

Reviewed on Sep. 30, 2010 by anetka84

First of all cookies, after baking, look nothing like the picture! They don't hold the shape and are extra greasy (I had to throw away the whole thing because nobody would touch them). I am surprised that those cookies won a contest !!!!

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