Vanilla Crescent Cookies Recipe

5 2 1
Vanilla Crescent Cookies Recipe
Vanilla Crescent Cookies Recipe photo by Taste of Home
Publisher Photo

Vanilla Crescent Cookies Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

Ingredients

  • 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

Directions

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.
Originally published as Vanilla Crescent Cookies in Taste of Home Christmas Annual Annual 2010, p145

Nutritional Facts

1 each: 77 calories, 5g fat (2g saturated fat), 10mg cholesterol, 39mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Popular Videos

  • 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.
Originally published as Vanilla Crescent Cookies in Taste of Home Christmas Annual Annual 2010, p145

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVanilla Crescent Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Catherine User ID: 8983156 257897
Reviewed Dec. 9, 2016

"I made these cookies two or three Christmases ago, they were a big hit with my niece, who's husband's parents are from Croatia. The ingredient that makes a superior taste difference are the vanilla bean seeds that go into the powdered sugar topping. This is a really great cookie! I'll be making them again this Christmas season."

MY REVIEW
hillbillywitchdoctor User ID: 8176852 215618
Reviewed Dec. 22, 2014

"This is the recipe I was searching for! The only difference, is that I use almonds instead of walnuts. Great recipe!"

Loading Image