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Vanilla Walnut Crescents

 Vanilla Walnut Crescents
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
36 ServingsPrep: 30 min. + chilling Bake: 20 min./batch


  • 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 McCormick® Pure Vanilla Extract
  • 2/3 cup finely chopped walnuts
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon


  • 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.
  • 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.
  • 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.
  • Bake at 350° for 18-20 minutes or until lightly browned. Remove

2 of 2

Vanilla Walnut Crescents (continued)

Directions (continued)

  • to wire racks to cool. Store in an airtight container. Yield: 3
  • dozen.
Nutritional Facts: 1 cookie equals 110 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 48 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.