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.


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


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.


8 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!


  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


  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!


    Deborah Reply:

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


  4. 4
    marie ostrander — December 13, 2015 @ 6:26 pm

    When baked these cookies did not hold their shape at all. What did I do wrong?


    Deborah Reply:

    Refrigerate the dough longer. If your butter was very soft the cookies may spread while baking.


  5. 5
    emily — November 11, 2016 @ 7:52 am

    Can I refrigerate the dough overnight?


    Deborah Reply:

    Certainly! It works even better when you do. You may need to let it warm up a bit before shaping the cookies though.


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