Description
These Vanilla-Walnuts Crescent Cookies are buttery, nutty, and coated in snowy powdered sugar. Light, crumbly, and melt-in-your-mouth, they’re perfect for holidays or anytime you crave a sweet, nutty treat. With just 20 minutes of prep and 15 minutes of baking, they’re as easy as they are irresistible.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar, plus extra for dusting
- 2 cups (240g) all-purpose flour
- 1 cup (100g) walnuts, finely ground
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the Walnuts: Grind walnuts until fine, like sand. Avoid large chunks or turning into a paste.
- Cream Butter and Sugar: In a large bowl, beat softened butter with powdered sugar until light and fluffy.
- Add Vanilla and Dry Ingredients: Stir in vanilla extract. In another bowl, whisk together flour, ground walnuts, and salt. Gradually mix into the butter mixture until a soft dough forms.
- Shape the Crescents: Scoop about 1 tablespoon of dough, roll into a short log, and gently bend into a crescent. Place on a lined baking sheet.
- Bake: Preheat oven to 350°F (175°C). Bake for 12–15 minutes, until edges are lightly golden.
- Cool and Coat: Let cookies cool for 5 minutes, then roll in powdered sugar while still warm. Cool completely and dust again before serving.
Notes
For a flavor twist, substitute walnuts with almonds, pecans, or hazelnuts. To make ahead, prepare the dough and refrigerate up to 3 days before baking. These cookies also freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg