Crescent Cookies Recipe -
Crescent Cookies Recipe

Crescent Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 30 to 40 Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2003

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!

Most Helpful Critical Review
Dec 10, 2013

My friend makes these cookies and I covet them each Christmas, so this year I went in search of a recipe to duplicate. I came across this one and another on this site (Pecan Crescents). So many recipes come down to personal preference but I must say, this Crescent Cookies recipes paled in comparison to the other. The most notable difference was 2.5 cups flour here vs 2 cups flour + 1/2 cup powdered sugar blended in on the other recipe. Having the sugar IN the dough really makes a big difference in texture and sweetness and I much prefer the other version. This one had drier dough that was harder to keep together while rolling and nearly every cookie broke when I gently tossed in the powdered sugar. If you're a fan of these, but this version also isn't quite right for your tastes, try the "Pecan Crescents."


23 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.

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.

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!

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.

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.

Dec 29, 2010

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


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  • 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.

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