|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This crescent cookie recipe is made with ground walnuts. Other types of crescent cookies are made with pecans, almonds, or hazelnuts.
The key here is to use butter, not margarine, and to use ground or finely chopped nuts.
This cookie is an example of a rolled cookie because crescent shapes are cut out of the rolled-out dough. Alternatively, the dough can become a molded cookie by rolling it into a ball and then shaping it into a crescent on the baking pan.
Another option is to scoop and drop the cookie dough on the baking pan and then flatten it with the bottom of a powdered-sugar-dusted glass. Instead of ending up with a crescent, you will have a full moon!
Gather the ingredients. Preheat oven to 325 F.
In a medium mixing bowl with an electric mixer, beat the butter and sugar together until light and fluffy.
Add the flour, walnuts, salt, and vanilla; blend to make a smooth dough.
Roll out the dough to about 1/4-inch thickness. Cut out with a crescent-shaped cookie cutter or other shapes. Reroll scraps of dough and repeat rolling and cutting.
Bake cookies on ungreased or parchment-lined cookie sheets for about 10 to 12 minutes, or until set.
Let stand for 2 minutes. Roll hot cookies in confectioners' sugar and transfer to wire racks to cool.
When completely cooled, re-roll cookies with sifted confectioners' sugar before storing in an airtight container.
- It's a good idea to roll the baked cookies in confectioner's sugar while still hot so the melting sugar forms a glaze. Re-roll the cooled cookies in confectioner's sugar before storing them.