Walnut Crescent Cookies
Buttery, melt-in-your-mouth walnut crescent cookies are easy to make and taste divine. Covered in powdered sugar they are perfect for the holiday season and also make a great gift.
Servings: 25 Cookies
Calories: 88
Ingredients
- 1¼ cup all-purpose flour (170 grams)
- ½ cup powdered sugar (50 grams)
- ⅔ cup ground walnuts (60 grams)
- 1 teaspoon vanilla essence
- 1 stick unsalted butter (110 grams)
- 2 tablespoons vanilla sugar
- 4 tablespoons powdered sugar
Instructions
- In a large mixing bowl combine sifted flour, sifted powdered sugar and ground walnuts. Add vanilla essence and mix.
- Grate chilled butter and add it to the bowl. Using your hand, combine all the ingredients until you form dough. This will take about 2-3 minutes.
- Wrap in a plastic wrap or put it into a Ziploc bag and chill for 30 minutes in the fridge (See note 7).
- Meanwhile: In a small bowl, mix the extra powdered sugar with vanilla sugar and set aside for later.
- Take a piece of the dough (the size of a small walnut) and roll it into a ball and then into a sausage (about 0.5 inch/1.5 cm in diameter and about 3 inch/8 cm long - cut off any excess if too long).
- Shape the sausage into a crescent and place onto a baking tray lined with baking parchment. Repeat until you have used up all the dough.
- Bake in a preheated oven at 400°F/200°C for about 8 minutes.
- When done, let them cool down completely on the tray before transferring them onto a plate and dipping them in powdered sugar (See note 9).
- Enjoy!
Video
Notes
- These cookies will last up to 2 weeks if stored in an airtight container in a cool place.
- This recipe can be easily doubled.
- Vanilla essence - you can omit it, if you don’t have it on hand or just use vanilla sugar mixed with powdered sugar for coating.
- The baking time may vary slightly. This will depend on the size and thickness of your cookies as well on the oven. I recommend keeping an eye on them, especially when making them for the first time.
- Butter - use real butter to make them!
- Powdered sugar (US) = Icing sugar (UK).
- The dough can be prepared ahead and stored in a Ziploc bag in the fridge overnight. The following day, take it out and let it sit at room temperature for a while until it gets soft. The chilling can also be omitted. Just note that the cookies may spread a little bit more (this will also depend on how long you knead it and what the temperature in your kitchen is).
- You should get about 20-25 cookies out of this recipe.
- The cookies will be still soft when you take them out from the oven but will harden as they cool down.
- For more detailed explanation always read the text above this recipe card.
Nutrition Facts
Walnut Crescent Cookies
Amount per Serving
Calories
88
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Cholesterol
9
mg
3
%
Potassium
17
mg
0
%
Carbohydrates
9
g
3
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
110
IU
2
%
Calcium
4
mg
0
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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