Back to Vanilla Crescent Cookies

Print Options


Card Sizes

Vanilla Crescent Cookies Recipe

Vanilla Crescent Cookies Recipe

This recipe originated in Croatia and has been in my husband's family for generations. I was thrilled when my mother-in-law shared it with me. —Beverly Williams, Rhinelander, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch YIELD:48 servings


  • 1 cup butter, softened
  • 1 cup confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon peel
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons sugar
  • 1 vanilla bean


  • 1. In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla and lemon peel. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts.
  • 2. Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned.
  • 3. Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners' sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container. Yield: 4 dozen.

Nutritional Facts

1 cookie equals 77 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 39 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.