Crescent Cookies with Walnuts
User Reviews
5
Crescent Cookies with Walnuts
Description
This recipe yields crescent-shaped walnut cookies with a rich, nutty taste and a tender texture. Walnuts are pulsed finely until oily, which integrates well into the dough and imparts their characteristic flavor throughout each bite. The creamed butter and sugar base ensures the cookies are smooth and tender once baked. Formed by hand into small rolls curved into crescents, they bake to a light golden color.
The cookies are dusted with confectioner's sugar after baking, adding a delicate sweetness and a snow-dusted look. The recipe suggests baking on cool cookie sheets, as hot sheets can affect bake time and cookie texture. These cookies freeze well and can be made smaller for gift trays or halved in quantity as needed.
For larger cookies, extend baking time accordingly, and note that the recipe can produce up to nine dozen smaller cookies, making it suitable for holiday baking or parties.
Ingredients
- 1-1/2 cups walnuts about 5.25 ounces, shelled halves
- 1 cup butter room temperature, unsalted
- 2 teaspoons vanilla extract pure
- 2/3 cup granulated sugar
- 2-1/2 cups all-purpose flour sifted
- confectioner's sugar for dusting
Instructions
- Preheat oven to 325 degrees F with racks in upper- and middle-third positions.
- Pulse walnuts in the bowl of a food processor or blender until very fine (as Heatter notes, it's ok for the walnuts to develop an oily appearance as they're ground). Set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add the vanilla and ground walnuts and mix until combined, stopping and scraping the bowl as needed. Add the granulated sugar, and beat until incorporated.
- With the mixer on low speed, add the sifted flour, 1/2 cup at a time, until combined, scraping the bowl once or twice.
- Place a piece of wax paper on your countertop. Using a one teaspoon measuring spoon, divide the dough into rounded portions. Roll each ball between your cupped palms until about 2-1/2 inches in length. The roll should be slightly thicker in the middle, with tapered ends.
- Curve the rolled dough into a "C" shape and place on parchment-lined baking sheets, about 1-inch apart.*
- Bake cookies 16-18 minutes, rotating pans halfway through. The finished cookies should be lightly-browned on the tapered ends, and still light in the center. Remove cookies from oven and let stand 1-2 minutes.
- When cookies have slightly firmed, use a thin metal spatula to gently transfer them to wire cooling racks set over wax paper. The cookies are very delicate, so don't be surprised if a few break.
- While the cookies are warm, dust generously with confectioner's sugar. When cooled to room temperature, store in several layers between pieces of wax paper in an airtight container for up to a week. If cookies are stored, re-dust with powdered sugar before serving for the prettiest presentation.
Notes
- Cool cookie sheets between batches to maintain consistent baking times and cookie texture.
- The recipe produces about 56 larger cookies, but rolling smaller cookies increases yield to 9 dozen.
- You can easily halve the recipe for fewer cookies.
- Larger cookies should be baked about 20 minutes for thorough cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings (3 small cookies)
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 6g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Potassium | 9mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 160IU | 3% |
| Calcium | 3mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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