Reviewed: Nov. 23, 2009

I tried 10 minutes at 375degrees and 30 minutes at 300 degrees and the longer time with shorter temp worked better. I had a difficult time dipping them in chocolate, with the sugar coating on it. I thought they were just OK.

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pp

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Reviewed: Jan. 2, 2009

These were absolutely wonderful. Be careful when handling though, they break VERY easily. I dipped in melted chocolate and a few broke before I could place them back on the tray. If you are careful, you should be fine. I also sprinkled with confectioners sugar. Phenomenal.

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 31, 2008

These cookies are so good that they are even yummy plain.

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ktpgbc

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Reviewed: Dec. 31, 2008

I opted to toast my hazelnuts in a dry saucepan over medium heat until they were golden and smelled nutty. I'm a big fan of anything nutty so I even snuck in a couple of tbs. Frangelico. Be careful to wait a minute before attempting to remove from the cookie sheet. I broke a couple. These turned out to be very tender and oh so well received. BTW, I rolled the balls a little bigger than 1" so I ended up with 28 and I immediately started making another batch after tasting the broken ones. OH. MY. GOODNESS. I will be making these festive lil' crescents for holidays to come! The only complaint I have is my little nephew accused me of using 'dirty powdered sugar' on the cookies. I had to convince him the black specks were vanilla seeds so you may want to educate your loved ones prior to serving. LOL

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Baybee Caix

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 31, 2008

these are a favorite in my house during the holidays. i did use almonds because that's what i had on hand. i also omitted the vanilla sugar. i dipped them in melted dark chocolate as in the picture - they turned out perfect!

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Jennifer

Cooking Level: Intermediate

Home Town: Newark, California, USA

Living In: Fremont, California, USA

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Reviewed: Dec. 30, 2008

These were great cookies and a good recipe to make when you discover you don't have eggs in the fridge! My only complaint was that they kept breaking when I tried to dip them in chocolate (which resulted in me eating a lot more than I should have and giving away fewer.) Any suggestions for avoiding this?

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Renee

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Reviewed: Dec. 25, 2008

These were just ok.

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Lauren

Home Town: Falls Church, Virginia, USA

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Reviewed: Dec. 24, 2008

Very good! I substituted walnuts for hazelnuts and made balls instead of crescents; the dough softens quickly and the points were crumbling. Delicious!

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Julie P

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

This recipe makes an exquisite cookie. It is the Christmas cookie for adults, and an excellent companion to a glass of dessert wine or espresso. Too many cookie recipes are far too sweet, but this is a keeper! Although some reviewers changed the recipe for their own tastes, the hazelnuts make this unique, a European flavor, and something different. HOpe no one substitutes the butter: its the butter that makes it rich, and tasty.

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donnatd

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Reviewed: Dec. 9, 2008

I make this recipe without the nuts and love it. I keep the dough in the fridge and make a few at a time to have with coffee. I love how it melts in your mouth and it tastes great with the coffee!

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ChristinaRenee12

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Reviewed: Jan. 6, 2008

Easy and tasty! My husband's grandmother claimed the whole batch for herself. This will be one of my holiday favorites to make each Christmas with my little girl. Thanks!

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TNTNK071002

Cooking Level: Expert

Home Town: Arlington, Texas, USA

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Reviewed: Dec. 26, 2007

Not my favorite, but my mom really enjoyed them. They are very dry, however, my mom said she enjoyed them with coffee and reminded her of Russian Tea Cakes.

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Swank

Cooking Level: Beginning

Home Town: White Bear Lake, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Dec. 18, 2007

Perfect texture and delicious. I used almonds instead of hazelnuts, and next time, I will probably use almond extract instead of vanilla. To save time, I used some of the dough to make the linzer cookies on this site, and they also were yummy.

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KRISTIN60

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

I LOVE these cookies. They are buttery and crumble/melt in your mouth. They are a bit of work but well worth it! These were my favorite out of all the christmas cookies I made this year. They are both visually appealing and tast very gourmet!

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lavalady

Cooking Level: Beginning

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Reviewed: Dec. 15, 2007

Amazing! For those who want to add the chocolate coating, I used the "chocolate covered strawberries" recipe. (Basically melt 8 oz of chocolate chips with 1 tablespoon of shortening. Dip cooled cookies into chocolate.) I really enjoyed these cookies plain & with chocolate! Hooray!!

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Rachel

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Dec. 14, 2007

This is the recipe I've used for years, minus the vanilla bean in the sugar, and using ground pecans inplace of the hazelnuts. My children love these cookies so much that one year when I didn't bake them due to illness, we ended up throwing a batch together on Christmas Eve just so it would "really" be Christmas.

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SDK999

Cooking Level: Intermediate

Living In: Midland, Pennsylvania, USA

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Reviewed: Nov. 28, 2007

I have made these as Christmas gifts every year and everyone waits for them! My recipe is a bit different--I use almonds (very finely chopped), and 1/4 c regular sugar for the mix. (My recipe doesn't call for vanilla bean). I bake at a low temp (300) for about 30 minutes. The cookies should be rolled in powdered sugar twice--the first roll does absorb, but the second stays white and fluffy. I use a plastic bag in a bowl filled with the powdered sugar for easier rolling. My brother used to call these "fuzzy cookies". A great cookie no matter!

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Patrice

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

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Reviewed: Nov. 28, 2007

I made these with almonds as suggested by the submitter and they are quite good. I found one minute wasn't long enough for the cookies to cool before coating with sugar as the sugar just dissolved into the cookies. I waited until they were cool and rolled them in sugar again. These seem to freeze well.

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Lisa

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2006

A good reminder of the cookie I great up on. I didn't have the suggested nuts so I substituted it for chopped walnuts and they were still great! I'll be serving them this Christmas at a Christmas dinner I'm hosting next week.

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DIANAS6

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Reviewed: Dec. 10, 2006

Excellent!!!

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Jessica

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Viennese Crescent Holiday Cookies

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