Walnut Crescent Cookies


These are one cookie that I make every year at Christmas as they bring back memories of my childhood. These cookies are buttery and full of ground walnuts, and each of theses cookies is a delicate bite-full rolled up in powdered sugar. A great addition to any cookie tray!

Buon Appetito!
Deborah Mele 2011


Buttery Walnut Crescent Cookies

Yield: 4 Dozen

Prep Time: 20 mins

Cook Time: 15 mins

These cookies are tender and buttery with a mouthful of walnut flavor in every bite.

Ingredients:

1 Cup Unsalted Butter, Softened
3/4 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
1 Cup Ground Walnuts
2 Cups All-Purpose Flour
Powdered Sugar For Topping

Directions:

Preheat the oven to 325 degrees. F.
Beat together the butter and sugar until light and fluffy, then add the vanilla and walnuts.
Add the 2 cups of flour and combine.
Refrigerate dough for 1 to 2 hours.
Break off 1 tablespoon sized pieces and shape into crescents.
Place on a baking sheet, and bake for about 13-15 minutes, or until the cookies are set, and have just begun to take on color.
Cool completely, and then roll into the powdered sugar until well coated.
Store in airtight containers.



 

4 Responses to “Walnut Crescent Cookies”

  1. 1
    Jennifer Faye Ritacco — March 10, 2012 @ 4:28 pm

    I LOVE these cookies! My mema, we’re Italian, bakes these every year for Christmas! They’re wonderful! Almost the same recipe, but we use pecans instead! Yum!

    [Reply]

  2. 2
    Christyn — November 1, 2012 @ 3:06 pm

    So happy to have found this recipe. My grandma used to make these for Christmas and has been gone now 12 years. These cookies, they were always my favorite and didn’t know the name of them. Can’t wait to make them with my kids to keep Grandma Josephine still alive. Thanks

    [Reply]

  3. 3
    Rosaline — December 26, 2013 @ 5:10 pm

    Hi how do you prevent the cookie from being so flaky or is the texture suppose to be like that because when I tried to pick it up it just falls apart. Thanks!

    [Reply]

    Deborah Reply:

    It is very dlicate, but becomes firmer once it cools.

    [Reply]

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