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Vanilla Crescent Cookies

 Vanilla Crescent Cookies
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
48 ServingsPrep: 25 min. Bake: 10 min./batch


  • 1 cup butter, softened
  • 1 cup confectioners' sugar, divided
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • 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.

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Vanilla Crescent Cookies (continued)

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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.