Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Walnut Crescent Cookies




Source of Recipe


Internet


List of Ingredients




Makes 4 dozen cookies

Filling
2 cups coarsely chopped walnuts
1/4 cup granulated sugar
1/3 cup brewed coffee

Dough
1 teaspoon active dry yeast
1/2 cup warm (105° to 115°F) milk
1 cup (2 sticks) unsalted butter, at cool room temperature
2 large eggs, at room temperature
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups all-purpose flour, as needed
1 large egg yolk beaten with 1 teaspoon water, for glaze
Confectioner's sugar, for serving



Recipe



To make the filling: Process the walnuts and sugar in a food processor fitted with the metal blade until very finely chopped into a paste. Add the coffee and pulse to moisten. Set aside.

To make the dough: Sprinkle the yeast over the milk in a small bowl. Let stand 5 minutes, then stir to dissolve. Beat the butter in a standing heavy-duty mixer fitted with the paddle blade on high speed until light in color, occasionally scraping down the bowl, about 3 minutes. One at a time, beat in the eggs, then the sugar, vanilla, and salt. Reduce the speed to low. Gradually beat in enough of the flour to make a soft, slightly sticky dough that cleans the sides of the bowl. Gather up the dough into a ball. Return to the machine and beat with the paddle blade (not the dough hook) on medium-low speed until the dough is smoothly and shiny, about 3 minutes. Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes. (The dough should barely rise.)

Line two baking sheets with parchment paper. Cut the dough into 4 portions and form into flat disks. Working with one disk at a time, roll out on a lightly floured surface into a 14-inch round. Spread 3 tablespoons of the filling on the dough, leaving a 1 inch border around the edges and a 2-inch wide empty area in the center. Using a pizza wheel or sharp knife, cut the round into quarters, then each quarter into thirds, to make twelve triangles. Starting at a long end, roll up each triangle and place 1 inch apart on the baking sheets. Cover each sheet loosely with plastic wrap and let stand in a warm place while the oven preheats. (The cookies should barely rise.)

Position racks in the center and top third of the oven and preheat to 350°F. Brush the tops of the cookies with the egg glaze. Bake, switching the positions of the racks from top to bottom and front to back halfway during baking, until golden brown, about 20 minutes. Some of the filling may melt out of the cookies, but the parchment will prevent scorching. Transfer to wire racks to cool completely. Sift the confectioner's sugar over the cookies before serving.

Make-Ahead: The cookies are best served the day they are made.