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Nut Crescent Cookies
Impossibly tender and rich, these classic nut crescent cookies melt right in your mouth. Finely ground pecans or walnuts blend directly into the buttery dough, creating a deeply toasted flavor and a delicate crumb. A double coating of confectioners' sugar gives them a sweet, snowy finish that's hard to resist. They're a beautiful addition to holiday cookie tins or a simple afternoon tea spread.
Ingredients
- 2 cups (10 ounces) all-purpose flour
- 2 cups (8 ounces) pecans or walnuts, chopped fine
- ½ teaspoon salt
- 16 tablespoons unsalted butter, softened
- ⅓ cup (2½ ounces) superfine sugar
- 1½ teaspoons vanilla extract
- 1½ cups (6 ounces) confectioners’ sugar
Instructions
- 1Pulse 1 cup of the nuts in a food processor for 10 to 15 seconds until they resemble coarse cornmeal.
- 2Whisk the ground nuts, the remaining 1 cup of chopped nuts, flour, and salt together in a medium bowl.
- 3Beat the softened butter and superfine sugar in a stand mixer on medium-low speed for about 2 minutes until light and fluffy. Mix in the vanilla extract, then scrape down the sides of the bowl.
- 4Add the dry ingredients and mix on low speed for about 15 seconds until the dough just starts to form.
- 5Scrape the bowl again and beat for another 6 to 9 seconds until the dough comes together completely. Don't overmix, or the cookies will become tough.
- 6Scoop out 1 tablespoon of dough and roll it into a ball. Roll the ball between your palms to form a 3-inch rope, then place it on a lined baking sheet. Gently bend the ends inward to create a crescent shape. Repeat with the remaining dough.
- 7Bake for 17 to 19 minutes until the tops turn pale golden and the bottoms lightly brown, rotating the baking sheets halfway through.
- 8Let the cookies rest on the baking sheets for 2 minutes before moving them to a wire rack to cool completely. They're too fragile to move while piping hot.
- 9Once cool, pour the confectioners' sugar into a shallow dish. Toss 3 or 4 cookies at a time in the sugar to coat them completely, shaking off any excess.
- 10Roll the cookies in the sugar a second time right before serving to build a thick, even coating.
Notes
- Storage: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
- Nut swaps: Substitute 1 3/4 cups whole blanched almonds or 2 cups skinned toasted hazelnuts for the pecans if you prefer.
- Flavor boost: If using almonds, add 1/2 teaspoon of almond extract along with the vanilla extract.
- Toasting tips: Raw almonds yield a lighter color and flavor, while toasted nuts deepen the overall nutty taste.