Walnut Crescent Cookies

Walnut crescent cookie

The Spruce 

Ratings
(15)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 36 servings
Nutritional Guidelines (per serving)
69 Calories
5g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 36 servings
Amount per serving
Calories 69
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 9%
Cholesterol 7mg 2%
Sodium 44mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 2%
Protein 1g
Calcium 9mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!

Ingredients

  • 4 ounces unsalted butter (room temperature)
  • 1/3 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1 cup ground walnuts
  • Dash salt
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioner's sugar

Steps to Make It

  1. Gather the ingredients. Preheat oven to 325 F.

    Ingredients for walnut crescent cookies
    The Spruce
  2. In a medium mixing bowl with an electric mixer, beat the butter and sugar together until light and fluffy.

    Beat mixture
    The Spruce 
  3. Add the flour, walnuts, salt, and vanilla; blend to make a smooth dough.

    Add flour
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  4. 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.

    Roll out dough
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  5. Bake cookies on ungreased or parchment-lined cookie sheets for about 10 to 12 minutes, or until set.

    Bake cookies
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  6. Let stand for 2 minutes. Roll hot cookies in confectioners' sugar and transfer to wire racks to cool.

    Dip in sugar
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  7. When completely cooled, re-roll cookies with sifted confectioners' sugar before storing in an airtight container.

Tip

  • 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.