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Extra-Special Cashew Crescents

 Extra-Special Cashew Crescents
“These nutty shortbread crescents are simply scrumptious. Everyone will love them, whether glazed or dusted with powdered sugar. Cashews add that extra special taste.” —Paula Marchesi, Lenhartsville, Pennsylvania
72 ServingsPrep: 15 min. + chilling Bake: 10 min./batch + cooling


  • 1-2/3 cups lightly salted cashews
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract, divided
  • 1-2/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • Chopped lightly salted cashews and additional confectioners' sugar, optional


  • Place cashews in a food processor; cover and process until finely
  • chopped.
  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in 1 teaspoon vanilla. Combine flour, salt and chopped cashews;
  • gradually add to creamed mixture and mix well.
  • Divide dough in half; shape each into a ball, then flatten into a
  • disk. Wrap in plastic wrap and refrigerate 30 minutes.
  • Preheat oven to 375°. On a lightly floured surface, roll one
  • portion of dough to 1/4-in. thickness. Using a floured scalloped
  • round 3-in. cookie cutter, cut a semicircle from one corner of the

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Extra-Special Cashew Crescents (continued)

Directions (continued)

  • 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 with remaining dough.
  • Chill and reroll scraps if desired.
  • Place 1 in. apart on ungreased baking sheets. Bake 6-7 minutes or
  • until edges begin to brown. Cool 2 minutes before removing from pans
  • to wire racks to cool completely.
  • Combine the confectioners' sugar, milk and remaining vanilla; spread
  • or drizzle over cookies as desired. Sprinkle with chopped cashews if
  • desired. Leave some cookies plain or sprinkle them with additional
  • confectioners' sugar if desired. Let iced cookies stand until set.
  • Store in an airtight container. Yield: 6 dozen.
Nutritional Facts: 1 cookie (calculated without optional cashews) equals 79 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 34 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.