Description
These crescent-shaped vanilla cookies are buttery, nutty, and melt-in-your-mouth delicious. Perfect for the holidays!
Ingredients
Units
Scale
- 1 cups (237 ml) all-purpose flour
- 3g (3/4 tsp) salt
- 1 cups (237 ml) walnuts (roasted and ground)
- 7 oz (200 g) butter (softened)
- 1/3 cups (60 g) white sugar
- 1/4 cups (65 ml) milk (room temperature)
- 2 teaspoons vanilla extract
- Powdered sugar
Instructions
- Prepare the Dusting Sugar: Sift at least 150g of powdered sugar into a bowl and set aside.
- Prepare the Dry Ingredients: Sift the flour and salt into a bowl, then mix in the ground walnuts.
- Cream the Butter and Sugar: In a separate bowl, mix the butter and sugar together using an electric mixer or a wooden spoon for about 5 minutes, or until pale and fluffy.
- Add Wet Ingredients: Add the vanilla extract to the butter mixture. Gradually incorporate the milk, adding it spoonful by spoonful and mixing well after each addition.
- Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients, one half at a time, and knead just until the dough comes together. Do not over-knead.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Shape the Cookies: Take small pieces of dough and shape them into 1cm (less than 1/2 inch) diameter logs. Cut into approximately 5cm (2 inches) long pieces. Shape each end thinner, then bend to form a crescent.
- Bake the Cookies: Place shaped cookies on baking trays lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until slightly golden brown.
- Dust the Cookies: Remove cookies from the oven and let cool in the pan for about 10 minutes. Then, remove and roll in the prepared powdered sugar to coat all sides.
- Serve: Place the coated cookies on a platter and serve warm or cooled.
Notes
- For richer flavor, toast the walnuts in a dry pan before grinding.
- If your dough is too sticky, chill it for an additional 30 minutes before shaping.
- Store baked cookies in an airtight container at room temperature for up to a week to maintain crispness.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20