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Crescent Cookies

Read Reviews (15)

"These buttery cookies are shaped like little crescents. You can use different kinds of nuts or add spices to your sugar for variety." — Deana

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Original recipe makes 30 to 40 Change Servings

2 1/2 cups sifted all-purpose flour
3 tablespoons white sugar
1 teaspoon baking powder
1 cup chopped pecans

1 cup butter
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar

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Directions

Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the flour, baking powder and chopped pecans. Stir in the margarine and vanilla until a dough forms. Knead by hand for a few turns.
On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut into triangles, and roll from the square end up to the point. Bend into a crescent shape, place on an unprepared cookie sheet, and bake for 15 to 18 minutes. Dust with confectioners' sugar for decoration.

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There are certain foods that bring back wonderful childhood memories and these certainly do just that. My Austrian grandmother, "Oma", made these for us every Christmas. I have continued with the tradition and can't imagine a Christmas without them. The only change I make is that once the cookies are out of the oven, I dip them into granulated sugar as opposed to confectioners. Confectioners sugar tends to yellow and eventually disappears into the cookie. Try these, they're wonderful. Thanks Deana!

—LINDA MCLEAN

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Most Helpful Critical Review

Dec 26, 2011

I never got it into a dough. Something is missing from the recipe.

—Lu

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20 Ratings

Dec 23, 2005

cookies turned out delicious, but not due to the recipe...dough was not the correct texture to roll, so I had to form them into crecents in my hand, also, a few inconsistencies ie:margerine vs butter. I always use butter, and they were yummy, just not a recipe for a novice baker to use.

—MISTYDEMORY

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May 02, 2007

Very nice and very easy cookie to make. I had to add a little more water then mentioned. Next time I will make a double batch. This is the first time in my life that I baked and they turned out great. I used oil to make the dough easier to roll.

—Maja

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Dec 21, 2010

These turned out GREAT! I did substitute walnuts for pecans and I used 2 cups flour and 1 and a half cups nuts. I thought handling them would make them tough, but they are crisp and light and delicious!

—JB

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Aug 02, 2010

Like others, I had hard time rolling them out so I just shaped them in my hands and instead of adding just one type of nuts, I added almonds and walnuts as well with a pinch of salt. My husband brought these to his office and they were all asking for more. His parents made a special request to me tonight: they are having a guest over and they'd like me to bake me these cookies.

—Jewel

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Jul 19, 2010

I too found it hard to roll these into shape, so I just shaped them by hand. The kids had fun helping with this part. These are so delicious and will be making these at the holidays.

—CG

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Dec 29, 2010

Very good. I made some with pecans and substituted pecans for walnuts in the rest, and both were very good.

—LINDAT1126

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Nutrition

Calories
94 kcal
5%

Carbohydrates
7.7 g
2%

Cholesterol
12 mg
4%

Fat
6.6 g
10%

Fiber
0.5 g
2%

Protein
1.1 g
2%

Sodium
45 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crescent Cookies

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 94
Calories from Fat: 60

% Daily Value *
Total Fat 6.6g 10 %
Saturated Fat 3.1g 15 %
Cholesterol 12mg 4 %
Sodium 45mg 2 %
Potassium 21mg < 1 %
Total Carbohydrates 7.7g 2 %
Dietary Fiber 0.5g 2 %
Protein 1.1g 2 %
Sugars 1.5g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 1 %
Iron 4 %
Thiamin 8 %
Niacin 5 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.