Since I was a kid I have loved to bake, especially during the holidays! As a teenager I started to give baked goods as gifts to my friends and family. Walnut Crescent cookies are by far my favorite cookie to eat and bake! They are very simple to make, have a rich flavor, and look beautiful. As an added bonus they have no eggs, so my non egg eating veggie friends will love them too!
Buttery Walnut Crescent Cookies
Yield: 4 Dozen
1 Cup Unsalted Butter, Softened
3/4 Cup 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.