Walnut Crescent Cookies

Name: Walnut Crescent Cookies
Total time: 40 min
Yield: 50
Ingredients: 1 c. walnuts; 3/4 tsp. ground cardamom; 3/4 c. plus s 1⁄4 cup confectioners’ sugar; 1 c. cold unsalted butter, cut into small pieces (2 sticks); 2 tsp. pure vanilla extract; 2 c. all-purpose flour; 1/2 tsp. Kosher salt; 1/8 tsp. ground cinnamon

By The Good Housekeeping Test KitchenPublished: Nov 20, 2017

Mike Garten

Yields:

Total Time:

40 mins

Jump to recipe

Full of nutty and spicy flavors, these crescent-shaped cookies are a snowy delight.

Advertisement - Continue Reading Below

Ingredients

1 cup
walnuts
3/4 tsp.
ground cardamom
3/4 cup
plus s 1⁄4 cup confectioners’ sugar
1 cup
cold unsalted butter, cut into small pieces (2 sticks)
2 tsp.
pure vanilla extract
2 cups
all-purpose flour
1/2 tsp.
Kosher salt
1/8 tsp.
ground cinnamon

Directions

1. Step 1In food processor, pulse walnuts, cardamom and 3⁄4 cup confectioners’ sugar until walnuts are finely ground. Add butter and process until smooth. Mix in vanilla. Add flour and salt and pulse to combine. Shape into 1-inch-diameter logs, wrap in plastic and refrigerate until firm, at least 11⁄2 hrs.
2. Step 2Line baking sheets with parchment paper. Cut off 1-inch-thick piece dough and roll into 3 1⁄2-inch log with tapered ends, then bend into crescent shape. Repeat. Place crescents 11⁄2 inches apart on prepared baking sheets. Freeze until firm, about 20 min.
3. Step 3Heat oven to 350°F. Bake, rotating sheets halfway through, until cookies are set and just barely turning golden brown around edges, 15 to 18 minutes. Let cool completely on baking sheets.
4. Step 4In bowl, combine cinnamon and remaining 1⁄4 cup confectioners’ sugar. Liberally dust cookies with cinnamon sugar before serving.