Dairy, Egg and Nut-Free Butter Crescents: The Most Versatile Cookie EVER!
I'm going out with a bang on this cookie week and saving the cookie with the most potential for last... butter crescents! This special treat was a staple in my childhood home during Christmastime, and I would bet that a majority of you have some variation of this cookie floating around in your holiday pasts, as well.
The neat thing about this cookie is that it is SO incredibly versatile. My mom calls these "crescents" because she always forms the dough into crescent moon shapes. I have made plain circles and even cookie "sticks" out of this dough. You can simply sprinkle them with powdered sugar when they are hot and right out of the oven, or you can dip them in melted chocolate and top with decorative sprinkles or crushed candy canes. Really, the sky is the limit with this one, and that's what makes these cookies so much fun.
The original recipe is egg-free all on its own; I've only substituted dairy-free butter to make it safe for my kiddos. So, take advantage of the simplicity of this 5-ingredient treat and have at it! Get creative, make it your own, and have FUN.
Butter Crescent Cookies
1 cup dairy-free butter (I use Earth Balance, soy-free version)
3/4 cup powdered sugar
1 teaspoon vanilla
2 cups flour
a pinch of salt
Dairy-free chocolate, sprinkles and/or crushed candy canes for dipping and decorating (optional)
Preheat oven to 350 degrees. Using a stand or hand mixer, cream butter thoroughly and add sugar; continue to beat until fluffy. Add vanilla. Slowly add in flour and mix well. Shape dough into crescents, sticks or circles (to make circles, roll dough into ball and then flatten ball), and put on cookie sheet. Bake for approximately 25 minutes, or until cookies are golden on top. Sprinkle powdered sugar on top while warm.
If dipping in chocolate, melt chocolate in saucepan or microwaveable dish and dip half of the cookie into the chocolate. Use sprinkles or crushed candy canes to decorate the chocolate part of the cookie. Let cookies sit in refrigerator for at least 30 minutes, so that chocolate hardens before serving.