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Chocolate Walnut Crescents

 Chocolate Walnut Crescents
I use a round cookie cutter to form the crescent shapes for these nutty favorites. They're so pretty sprinkled with sugar and drizzled with chocolate.
126 ServingsPrep: 40 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 cups ground walnuts
  • 3 tablespoons baking cocoa
  • 2 to 3 tablespoons confectioners' sugar
  • 1 package (12 ounces) semisweet chocolate chips
  • 2 teaspoons shortening


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in vanilla. Combine the flour, walnuts and cocoa; gradually add to
  • creamed mixture and mix well. Cover and refrigerate for 1 hour or
  • until easy to handle.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness.
  • Using a floured, plain or finely scalloped 2-in. round cookie
  • cutter, cut a semicircle off one corner of the dough, forming the
  • inside of a crescent shape. Reposition cutter 1-1/4 in. from inside
  • of crescent; cut cookie, forming a crescent 1-1/4 in. wide at its
  • widest point. Repeat. Chill and reroll scraps if desired.
  • Place 1 in. apart on ungreased baking sheets. Bake at 350° for
  • 9-11 minutes or until set. Cool for 1 minute before removing to wire
  • racks to cool completely.
  • Sprinkle cookies with confectioners' sugar. In a microwave, melt

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Chocolate Walnut Crescents (continued)

Directions (continued)

  • chocolate chips and shortening; stir until smooth. Drizzle over
  • cookies; let stand until set. Store in an airtight container. Yield:
  • 10-1/2 dozen.