These rich, buttery Walnut Crescents are my all time favorite Christmas cookie. They're simple to make and never disappoint.
Here it is, Recipe #12 for the Holiday Baking theme. I have many favorites around the holidays and this one has been a favorite of mine since I first ripped it out of the pages of Parents Magazine back in 1998.
I mean, this is so old after many internet searches, I still can't find the exact recipe online which was created by Penny O'Connor from Waterloo, Iowa.
How do you make Walnut Crescents?
For this recipe you'll need butter, confectioners sugar, vanilla extract, water, all purpose flour, and walnuts. Heat oven to 375 degrees F. Add the butter and ¼ cup of sugar to a bowl and beat with an electric mixer until creamy; then add in vanilla and water.
With the mixer on low, gradually add the flour; beating until well blended. Stir in the nuts with a wooden spoon. With lightly floured hands, roll dough into 1 ¼-inch balls, then shape the balls into crescents (or moon shapes).
Arrange 2-inches apart on non greased baking sheet and bake 15 minutes or until lightly browned (my oven tends to be set higher so I cooked mine on 350 for about 12 minutes). Remove from oven and while cookies have cooled slightly, toss the cookies into the remaining 1 cup of sugar to coat; then cool on wire racks completely.
These Walnut Crescents are SO easy to make and like she says, they truly melt in your mouth and disappear quickly from my cookie platters as well. I hope you enjoyed my baking theme the last few weeks. Tomorrow I'll be back to savory recipes; which are more my forte. 🙂
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- 8 ounces salted butter, softened
- 1 ¼ cups confectioners sugar
- 2 teaspoons vanilla extract
- 1 ½ teaspoons water
- 2 cups all purpose flour
- 1 cup finely chopped walnuts
- Heat oven to 350 degrees F.
- Add the butter and ¼ cup of sugar to a bowl and beat with an electric mixer until creamy; then add in vanilla and water.
- With the mixer on low, gradually add in the flour (and salt if using unsalted butter); beating until well blended.
- Stir in the nuts with a wooden spoon.
- With lightly floured hands, roll dough into 1 ¼" balls, then shape the balls into crescents (or moon shapes).
- Arrange 2-inches apart on ungreased baking sheet and bake 10-12 minutes or until lightly browned on the bottom.
- Remove from oven and while cookies have cooled slightly, toss the cookies into the remaining 1 cup of sugar to coat; then cool on wire racks completely. Makes 33 cookies
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Anita at Hungry Couple says
Mmm...I love walnut crescents but have never made them. Pinning this recipe!
Carrie's Experimental Kitchen says
Thanks Anita~Happy New Year!