SPICED CRESCENT COOKIES: egg-free, indulgence, easy, kid-friendly, make-ahead

Glorious irresistible melt-in-the-mouth cookies...

updated 11/25; first posted 2021

Lovely in the festive season but also in the sunshine, licking icing sugar or chocolate off your fingertips

These cookes are fabulous but so rich some may have to restrict themselves when they're within reach.

They were made on the spur-of-the-moment when 67 had two meetings to attend and needed something absolutely scrumptious but quick and easy.  The spiced crescents, giant sized, filled the bill magnificently.

The recipe was adapted from classic German Christmas crescents but 67 made them bigger - much bigger!   

They went down a charm, with the size a winning factor! 

Well-packed in a bed of serviettes in a stiff-sided container, they'll be great for Christmas/Hannukah gifts or spring picnics.

Cost:£2.70 (4/24)

Makes: 12-24

Ingredients 

114g/4oz soft unsalted dairy or vegan butter *see tips below

50g/1.75oz icing sugar

1/4 teaspoon salt

40g/1.75oz ground almonds

1.5 teaspoons vanilla

110g/3.9 oz plain white flour +

 40g/1.4oz brown flour  

    OR 150g/5.3oz plain white flour

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon powdered Cardamon

One generous pinch cloves 

One generous pinch five space

Garnish:  more powdered sugar and/or melted chocolate

Method

1. Pre-heat oven to 165°C/325°F or when dough is ready the same temperature in an air fryer on bake function
2. Using electric beaters cream fat in a good-sized bowl; gradually add icing sugar and salt, beat until light and fluffy 
3. Add ground almonds and vanilla, blend
4. Mix flour and spices; add to bowl in thirds, mix using spatula to ensure all flour at the bottom of bowl is incorporated
5. Use an ice cream scoop size 4.5cm/1.75in wide OR a large tablespoon to form 12 balls; roll into barrel shapes and extend corners to make Crescents (kids can help here). OR if you prefer smaller crescents, form into 24 balls
6. Place on ungreased pan; bake at 15 to 20 minutes until gently golden; try not to brown too much; cool 5 mins and transfer to cooling rack  
7. Either roll in icing sugar as soon as possible OR allow to cool completely and dip in melted chocolate 

Comments:

• 'So lovely and melt-in-the-mouth.  Yes, I will take one for later!' Senior  administrator who 'usually doesn't indulge in sweets'
• 'Really yummy; I'll have no trouble getting through them working late tonight! ' Political Agent
• 'Fabulous!! Too sad that they are so rich with butter and icing sugar that I have to restrict myself. ' Retired writer

Tips:

• 67 has not yet tested this recipe with plant margarine but has been pleased with tests on other cookie recipes using plant butter Tomor
• To make these go further, reduce the size and cooking temperature by 5 minutes
• For a change, replace spices with chocolate chips  

Please leave a question in the box below 

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.