Peanut Crescents Recipe
Peanut Crescents Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“I’ve been making these festive crescents for 30 years,“ says Kay Brantley of Shaver Lake, California. “They freeze well and look pretty served on Christmas dishes.“
Recommended: Fall Cookies
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/3 cup sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped salted peanuts
  • Confectioners' sugar

Directions

In a small bowl, cream the butter and sugar until light and fluffy. Beat in water and vanilla. Gradually add flour and mix well. Stir in peanuts. Cover and refrigerate for 1 hour or until easy to handle.
Shape rounded tablespoonfuls of dough into 2-1/2-in. crescents. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until set (do not brown).
Roll warm cookies in confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar. Yield: about 3 dozen.
Originally published as Peanut Crescents in Taste of Home December/January 2006, p17

Nutritional Facts

1 each: 90 calories, 6g fat (3g saturated fat), 14mg cholesterol, 60mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1/3 cup sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped salted peanuts
  • Confectioners' sugar
  1. In a small bowl, cream the butter and sugar until light and fluffy. Beat in water and vanilla. Gradually add flour and mix well. Stir in peanuts. Cover and refrigerate for 1 hour or until easy to handle.
  2. Shape rounded tablespoonfuls of dough into 2-1/2-in. crescents. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until set (do not brown).
  3. Roll warm cookies in confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar. Yield: about 3 dozen.
Originally published as Peanut Crescents in Taste of Home December/January 2006, p17

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