Vanilla Walnut Crescents Recipe
Vanilla Walnut Crescents Recipe photo by Taste of Home
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Vanilla Walnut Crescents Recipe

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Friends look forward to receiving a gift of these crescents. They're my all-time favorite cookies. The pastry is tender and flaky, and the vanilla flavor comes through beautifully. —Betty Lawton, Pennington, New Jersey
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min./batch
MAKES: 36 servings


  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 egg, separated
  • 2/3 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 2/3 cup finely chopped walnuts
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 cookie: 110 calories, 7g fat (4g saturated fat), 22mg cholesterol, 48mg sodium, 10g carbohydrate (4g sugars, 0g fiber), 1g protein .


  1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight.
  2. Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges.
  3. Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture.
  4. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.
Originally published as Vanilla Walnut Crescents in Country Woman December/January 2008, p27

Sweet White Wine

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

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jmkasprak 240302
Reviewed Dec. 26, 2015

"Excellent. Beautiful. Perfect."

Martin99 214130
Reviewed Dec. 6, 2014

"This is an excellent recipe. I've made it several times and it's turned out delicious every time. When I don't have any sour cream on hand, I substitute the sour cream with a homemade substitute (1 tsp. vinegar, 2/3 cup milk powder, 3/4 cup water blended smooth - makes one cup) and it still turns out the same. Thanks for sharing!"

IslandWife 81613
Reviewed Dec. 11, 2013

"Yum! I made them exactly as the recipe said and they are wonderful! Thanks for sharing!"

evarogers72 172709
Reviewed Dec. 11, 2012

"make them for every holiday, family expects them..."

WA BeachMom 159090
Reviewed Dec. 9, 2012

"I made these as part of a cookie assortment to give as gifts this year and they were so delicious! Our whole family got involved with making them, too. My husband rolled out the dough, our youngest daughter sprinkled the filling onto the dough and our oldest daughter rolled them up for me. Very good and they will become a new holiday staple for us!"

mednixon 111006
Reviewed Jan. 5, 2012

"Excellent cookie. No need to alter recipe."

Greta's Granny 159088
Reviewed Dec. 21, 2010

"Yummy treat. Nice flavor. Easy to make as long as the dough is COLD. Next time I make these I think I'll try adding a little almond flavoring to dough. I would do this one again. My husband LOVES them!"

hometeach5 175263
Reviewed Oct. 22, 2010

"My family LOVED them"

katejudy311 170314
Reviewed Dec. 4, 2009

"Very good. Flaky and oh-so-delcious. Did not last very long in my house!"

pinky57 102185
Reviewed May. 1, 2009

"These were wonderful.I also added mini choc. chips to this rcipe"

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