Pecan Crescent Cookies .. Do you have a favorite recipe?
I just made some and the recipe I tried does not mention anything about refrigerating the dough before shaping and baking (I've now noticed that other recipes rec. this). Had a hard time handling dough and the recipe said it made 6 dozen cookies and mine only filled up 1 1/2 cookie sheets.
This recipe called for white sugar and powdered sugar for dusting later; other recipes call for all powdered sugar.
At Christmas, I make almond crescent cookies. Tedious to shape, delicious to eat. Do you think that this is similar? I used the recipe from the New York Times cookbook. The introduction says that this is a traditional holiday cookie from Vienna, and he even calls it "Viennese Crescent Cookies."
Mexican Wedding Cakes and Vennese Crescents are the same except for the shape and the nuts used; the first uses pecans and the second one almonds. Both nuts should be toasted first.
I have discovered over many years of baking that putting powdered sugar IN the cookie dough gives the cookie an undesirable chalkiness.
I'm old (50s) and they always used to be almond. In fact, my old recipes call them Viennese Almond Crescents. I just did a quick google and found pecans, walnuts, hazelnuts, "nuts", and almonds. Things do evolve in cuisine, much to our benefit! I wonder how they are with macadamias, or maybe brazil nuts? I once had a fabulous meringue dessert that had salted brazil nuts in it.
Off-topic, I have been curious about the use of pecans in Europe - I don't often see pecans in French cookbooks, for example, and I don't recall seeing any in the baked goods on my one measly trip there years ago.
Sunshine, are pecans used much in France?
Maybe pecans are more a USA thing. My son-in-law is from India and he sends various nuts to his relatives there (sends with friends who are going to India on vacation) and pecans are something they never have available there. I've never seen avocados in India, either, wonder if they are hard to grow there. You'd think somewhere in that big country there would be the right conditions for growing avocados and with so many vegetarians there, you'd think they'd really catch on.
Interesting, though, at the bottom of my Google search in the suggested related searches, almond is the only nut listed:
Searches related to viennese crescents
make viennese vanilla crescents
viennese vanilla crescents cookies
vanilla crescents recipes
viennese crescent holiday cookies
viennese almond crescent cookies
viennese crescents recipe
viennese crescent cookies
So, there is historical precendence for the cookie having almonds rather than other nuts.
Mexican Wedding Cakes, etc.
15 oz. (3 3/4 sticks) unsalted butter
1 1/2 t. vanilla extract (or almond if desired)
1 cup granulated sugar
6 oz. (1 1/3 cups) toasted, finely ground nuts (typically pecans)
1/8 t. salt
18 oz. (4 1/2 cups) unbleached flour
powdered sugar for dusting
Oven 350 degrees.
Cream butter, extract, granulated sugar. Mix in nuts. Stir salt into flour, then add, stirring only to combine.
Roll into balls (1 1/4-inch cookie scoop) and place on parchment-lined baking sheet.
15-18 minutes or until light golden brown. Cool on racks. After cool, sift powdered sugar generously over the cookies.
This sounds similar to my reicipe, too, and they're the 1st to disappear from my annual Christmas cookie tray (well, bunches disappear before they ever make it to the tray....my favorite cookie!). I've used various nuts, but have settled on pecans (altho' macadamias weren't bad atall)