Mae's Crescent Cookies
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
  1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
  2. Place the sifted confectioners’ sugar in a wide bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
Recipe by Baked Sunday Mornings at