Crescent Cookies
Servings 24 cookies
cookies
This crescent cookies recipe is all about creating light, sweet, and shortbread-like cookies, perfect for your holiday cookie tray.
Ingredients
- ½ Cup butter
- ½ Cup shortening
- ⅓ Cup granulated sugar
- 2 teaspoon water
- ½ Cup chopped walnuts
- 2 teaspoon vanilla
- 2 Cups all-purpose flour
- 1 Cup powdered sugar
Instructions
- Preheat oven to 325˚ F.
- Cream butter and shortening with sugar. Mix on high for 2 minutes until light and fluffy.
- Mix in water, nuts, and flour until combined. Chill the dough overnight or at least for four hours.
- Form the dough into rolls about the size of a finger. Cut into 3” length crescents.
- Bake for 15 minutes.
- Remove from oven, and let sit on cookie sheet for five minutes. Move to the cooling rack and then dust with powdered sugar. Once the cookies are fully cooled, toss gently in powdered sugar.
Notes
Expert Tip: To ensure your crescent walnut cookies have the perfect texture, don't let them brown. Bake for just 15 minutes and then remove from the oven. This will keep them soft and melt-in-your-mouth delicious.
Refrigerate: After your crescent cookies have cooled completely, store them in an airtight container at room temperature. They will keep well for up to three days.
Freeze: These cookies freeze well. After baking, allow them to cool completely. Place in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe airtight container, with layers separated by wax paper. They can be frozen for up to 3 months.
Thaw: When you're ready to enjoy your frozen crescent cookies, simply let them thaw in the airtight container at room temperature.
Nutrition
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 0.03mg | Calcium: 5mg | Iron: 1mg