Next up: Mae’s Crescent Cookies! Posting date is April 10.
Mae's Crescent Cookies
Author: Matt Lewis & Renato Poliafito
Yield: 24 cookies
- ½ cup (55 g) confectioners’ sugar, sifted
- 8 ounces (2 sticks/225 g) unsalted butter, cool but not cold
- 2 cups (255 g) all-purpose flour
- ½ cup (50 g) walnuts, coarsely chopped
- 1⁄3 cup (65 g) granulated sugar
- 1 teaspoon pure vanilla extract
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Place the sifted confectioners’ sugar in a wide bowl. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, 2 to 3 minutes. Add the flour, walnuts, granulated sugar, and vanilla, and beat on medium speed until completely combined.
- Scoop and roll heaping tablespoons of dough between your hands just until they form a short, stubby log, then form them into crescents or half-moon shapes by pinching the ends slightly. Toss the crescents in the confectioners’ sugar to coat (reserving any remaining) and place them on the prepared baking sheets about 1 inch (2.5 cm) apart.
- Bake until the cookies just start to color, 25 to 30 minutes. Cool them on the baking sheets for 5 minutes, then toss them one more time in the confectioners’ sugar to coat, and serve warm.
How to store: Crescent cookies taste best within 24 hours, but you can store them, tightly covered, at room temperature for up to 2 days.