Cinnamon, Brown Sugar, and Walnut Shortbread Crescents

Name: Cinnamon, Brown Sugar, and Walnut Shortbread Crescents
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 54
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 158 milliliters (packed) golden brown sugar; 1 teaspoon ground cinnamon; 0 teaspoons (generous) salt; 113 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 237 milliliters (2 sticks) unsalted butter, room temperature; 118 milliliters walnuts, toasted, finely chopped

Cinnamon, Brown Sugar, and Walnut Shortbread Crescents might be just the dessert you are searching for. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 77 calories. This recipe serves 54. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up butter, golden brown sugar, salt, and a few other things to make it today.

Instructions

Whisk first 3 ingredients in medium bowl to blend. Using electric mixer, beat butter and brown sugar in large bowl to blend well.

Ingredients you will need

Brown Sugar

Butter

Equipment you will use

Hand Mixer

Whisk

Bowl

Add dry ingredients; beat just until dough forms clumps. Stir in nuts. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours and up to 1 day. Soften slightly at room temperature before rolling out, if necessary.

Ingredients you will need

Dough

Nuts

Wrap

Line 3 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Roll out dough on floured surface to 1/8-inch thickness. Dip 3-inch-long crescent-shaped cookie cutter in flour to coat; cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather dough scraps and reroll.

Ingredients you will need

Dip

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Sheet

Cookie Cutter

Cut out additional cookies. Refrigerate cookies on sheets 20 minutes.

Ingredients you will need

Meanwhile, preheat oven to 300°F.

Equipment you will use

Oven

Bake cookies 1 sheet at a time until pale golden and firm to touch, about 25 minutes.

Ingredients you will need

Equipment you will use

Oven

Transfer cookies to racks and cool.

Ingredients you will need

Stir chocolate in top of double boiler over barely simmering water until smooth.

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Remove from over water. Cool chocolate 10 minutes.

Ingredients you will need

Chocolate

Water

Place racks with cookies over rimmed baking sheets. Dip spoon into melted chocolate; wave back and forth over cookies to decorate with zigzag pattern. Chill cookies until chocolate is firm, about 20 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

Ingredients you will need

Chocolate

Dip

Equipment you will use

Baking Sheet