These are one of my favorite Christmas cookies. There are endless versions of this recipe but I think these are the best. My good friend Colleen shared this one with me. She is a great cook and makes the prettiest spritz cookies that I have ever seen. Favorite Crescent Cookies are delicately crisp, light, and rich with walnut flavor. They are perfect with tea or as I prefer...with my morning coffee.
Ingredients for Favorite Crescent Cookies:
yields little over 4 dozen
2 sticks unsalted butter
5 tablespoons granulated sugar
2 teaspoons vanilla
1 tablespoon water
2 cups flour
1/4 teaspoon salt
2 cups finely chopped walnuts
Feel free to swap out the walnuts for pecans.
I use a mini Cuisinart to chop the nuts. I use the Cuisinart Mini-Prep with a four cup capacity bowl.
You will need an electric beater or a stand mixer. I am using the KitchenAid 5 Qt. Artisan Design Series Stand Mixer. Click HERE if you are interested in learning more about it.
You will also need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.
Time-Saving Tips: These cookies keep well in a container with a tight-fitting lid. They also freeze well - sugar coating and all.
Let's see what we need.
Time to bake.
Cream butter and then add sugar, water, and vanilla. Beat until fluffy.
Sift the flour and salt together. Combine with butter mixture. Then stir in the walnuts until thoroughly mixed. Gather dough and cover with plastic wrap. Refrigerate for 3-4 hours.
Preheat oven to 325-degrees. Divide dough into 50 equal balls. Shape into crescents and place on parchment-lined cookie sheets.
Bake for 18-20 minutes until the bottom and edges start to turn golden. Let cool on a rack. Once cooled roll all of the cookies into the confectioners' sugar and gently shake off the excess.
They're ready! Look how delicious they look. They are the perfect midday treat, holiday cookie swap, and cookie platter star.