Toasty 3 Seed Crescents Recipe

Name: Toasty 3 Seed Crescents
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: Sunflower Seeds; 1/4 cup pumpkin seeds; Sesame Seeds; 1/2 cup (1 stick) unsalted butter, softened; Powdered Sugar; 1 teaspoon pure vanilla extract; All Purpose Flour

These crunchy, melt-in-your-mouth 3-Seed Crescents are the award-winning recipe from the 2006 Better Homes and Gardens Prize Tested Recipes contest! Kim Sway's masterpiece combines toasted sunflower and pumpkin seeds with a buttery, subtly sweet dough for an irresistible treat. Perfect for holiday baking or any time you crave a delicious, homemade cookie. Find raw pumpkin seeds in health food stores or the Latin American food section of your local grocery store.

Prep Time 20 mins

Cook Time 90 mins

Calories 104 kcal

Protein 2g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Toasty 3 Seed Crescents

Sunflower Seeds
1/4 cup pumpkin seeds
Sesame Seeds
1/2 cup (1 stick) unsalted butter, softened
Powdered Sugar
1 teaspoon pure vanilla extract
All Purpose Flour

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How to Make Toasty 3 Seed Crescents

Toast the Seeds: In a medium skillet over medium heat, toast 1/2 cup sunflower seeds and 1/4 cup pumpkin seeds for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
Cool the Seeds: Remove from skillet and let cool completely.
Cream Butter and Sugar: In a large mixing bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1/2 cup powdered sugar using an electric mixer on medium speed for 30 seconds.
Add Vanilla: Beat in 1 teaspoon pure vanilla extract.
Incorporate Flour: Gradually beat in 1 1/2 cups all-purpose flour, until a dough forms. Add more flour, 1 tablespoon at a time if needed, to achieve a slightly sticky dough consistency.
Add Seeds: Stir in the toasted sunflower and pumpkin seeds and any remaining flour with a spoon until just combined.
Refrigerate: Cover the bowl and refrigerate for at least 1 hour.
Preheat & Shape: Preheat oven to 350°F (175°C). On a lightly floured surface, roll the dough into 2 1/2-inch long ropes. Shape each rope into a crescent.
Bake: Place crescents 2 inches apart on an ungreased baking sheet. Bake for 12-15 minutes, or until the bottoms are lightly golden brown.
Cool & Sugar: Let cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Sugar Coating: Once completely cool, gently shake a few cookies at a time in a plastic bag with 1 cup powdered sugar until evenly coated.