Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (297 page)
1.
Using 2-inch fluted round cookie cutter, cut rounds from 1 piece of dough and bake on parchment-lined baking sheet.
2.
Sprinkle second piece of rolled dough evenly with sugar.
3.
Using 2-inch fluted round cookie cutter, cut out rounds of sugar-sprinkled dough and place on parchment-lined baking sheet. Using ³⁄
4
-inch round cookie cutter, cut out centers of rounds and bake.
4.
When cookies have cooled, spread 1 teaspoon jam on solid cookies, then place cut-out cookies on top. Let filled cookies stand until set, about 30 minutes.
1.
Press dough in even layer onto baking sheet.
2.
Immediately after removing baking sheet from oven, sprinkle evenly with chocolate chips; let stand to melt.
3.
Use offset spatula to spread chocolate into even layer, then sprinkle evenly with chopped hazelnuts. Cool on wire rack until just warm.
4.
Use pizza wheel to cut cookies into 1¹⁄
4
-inch diamonds.
WHY THIS RECIPE WORKS
When nut crescent cookies are well made, they can be delicious: buttery, nutty, slightly crisp, slightly crumbly, with a melt-in-your mouth quality. Too often, however, they turn out bland and dry. We wanted to develop a recipe that would put them back in their proper place. The ratio of 1 cup butter to 2 cups flour in almost all of the recipes we looked at is what worked for us. We tried three kinds of sugar in the dough: granulated, confectioners’, and superfine. The last resulted in just what we wanted: cookies that melted in our mouths. In determining the amount, we had to remember that the cookies would be sweetened once more by their traditional coating of confectioners’ sugar. Before rolling them, we let the cookies cool to room temperature; coating them with sugar while still warm results in a pasty outer layer we wanted to avoid.
See “SHAPING CRESCENT COOKIES” illustration that follows recipe.
MAKES ABOUT 48 SMALL COOKIES
If you cannot find superfine sugar, process granulated sugar in a food processor for 30 seconds. If you make these cookies ahead, roll them again in confectioners’ sugar, shaking off the excess, before serving.
2 | cups (8 ounces) pecans or walnuts, chopped fine |
2 | cups (10 ounces) all-purpose flour |
¹⁄ | teaspoon salt |
16 | tablespoons unsalted butter, softened |
¹⁄ | cup (2¹⁄ |
1¹⁄ | teaspoons vanilla extract |
1¹⁄ | cups (6 ounces) confectioners’ sugar |
1.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2.
Whisk 1 cup chopped nuts, flour, and salt together in medium bowl; set aside. Process remaining 1 cup chopped nuts in food processor until they are texture of coarse cornmeal, 10 to 15 seconds (do not overprocess). Stir nuts into flour mixture and set aside.
3.
Using stand mixer fitted with paddle, beat butter and superfine sugar at medium-low speed until light and fluffy, about 2 minutes; add vanilla, scraping down bowl as needed. Add flour mixture and beat on low speed until dough just begins to come together but still looks scrappy, about 15 seconds. Scrape down bowl as needed; continue beating until dough is cohesive, 6 to 9 seconds longer. Do not overbeat.
4.
Working with 1 tablespoon of dough at a time, roll into balls. Roll each dough ball between your palms into rope that measures 3 inches long. Place ropes on prepared baking sheets and turn up ends to form crescent shape. Bake until tops of cookies are pale golden and bottoms are just beginning to brown, 17 to 19 minutes, switching and rotating baking sheets halfway through baking.
5.
Let cookies cool on baking sheets for 2 minutes; transfer cookies to wire rack and let cool to room temperature. Place confectioners’ sugar in shallow baking dish or pie plate. Working with 3 or 4 cookies at a time, roll cookies in sugar to coat thoroughly; gently shake off excess.
Almonds can be used raw for cookies that are light in both color and flavor or toasted to enhance the almond flavor and darken the crescents.
Substitute 1³⁄
4
cups whole blanched almonds (toasted, if desired) or 2 cups skinned toasted hazelnuts for pecans or walnuts. If using almonds, add ¹⁄
2
teaspoon almond extract along with vanilla extract.