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Brandy-Nutmeg Crescents
Credit:
Aaron Dyer
Recipe Summary
prep: 30 mins
total: 2 hrs 20 mins
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
2 cups unbleached all-purpose flour
1 1/2 teaspoons freshly grated nutmeg
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter, room temperature
1 cup confectioners’ sugar, plus more for serving
2 tablespoons brandy
1 teaspoon pure vanilla extract
Gallery
Brandy-Nutmeg Crescents
Credit:
Aaron Dyer
Recipe Summary
prep: 30 mins
total: 2 hrs 20 mins
Yield: Makes about 2 dozen
Gallery
Brandy-Nutmeg Crescents
Credit:
Aaron Dyer
Brandy-Nutmeg Crescents
Credit:
Aaron Dyer
Brandy-Nutmeg Crescents
Recipe Summary
prep: 30 mins
total: 2 hrs 20 mins
Yield: Makes about 2 dozen
Recipe Summary
prep: 30 mins
total: 2 hrs 20 mins
Yield: Makes about 2 dozen
prep: 30 mins
total: 2 hrs 20 mins
prep:
30 mins
total:
2 hrs 20 mins
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 2 cups unbleached all-purpose flour
- 1 1/2 teaspoons freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup confectioners’ sugar, plus more for serving
- 2 tablespoons brandy
- 1 teaspoon pure vanilla extract
Directions
Whisk together flour, nutmeg, and salt. In a large bowl, beat butter with 1/2 cup confectioners’ sugar on medium-high speed until light and fluffy, about 2 minutes. Add brandy and vanilla; beat until combined. Reduce speed to low and add flour mixture, beating until just combined. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
Preheat oven to 350 degrees. Working with one disk at a time (keeping others refrigerated), scoop 1 tablespoon dough and roll into a 3-inch log. Gently pinch ends and curve to form crescent. Arrange 1 inch apart on parchment-lined baking sheets.
Bake until edges are golden, 16 to 18 minutes. Transfer cookies on sheets to wire racks; let cool5 minutes. Meanwhile, place remaining 1/2 cup confectioners’ sugar in a shallow bowl. Working in batches, toss warm cookies in confectioners’ sugar, then transfer to racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days. Dust with more confectioners’ sugar before serving.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Brandy-Nutmeg Crescents
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Reviews:
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All Reviews for Brandy-Nutmeg Crescents
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
