Walnut Crescent Cookies

crescent cookies
Diana Rattray
Ratings (10)
  • 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 confectioners'-sugar-dusted glass. Instead of ending up with a crescent, you will have a full moon!

It's a good idea to roll the baked cookies in confectioners' sugar while still hot so the melting sugar forms a glaze. Re-roll the cooled cookies in confectioners' sugar before storing.

Ingredients

  • 4 ounces room-temperature unsalted butter
  • 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 confectioners' sugar

Steps to Make It

  1. Heat oven to 325 F.

  2. 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.

  3. 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.

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

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

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