Ever found yourself daydreaming about a sweet, nutty hug from a cookie? Well, let’s dive into this delicious embrace with these walnut-kissed crescent cookies that are themselves dusted with powdered sugar magic!
Granny’s Vanilla Crescents are a treat I love because of their simple yet rich flavor. They could not be easier to make: just mix together a generous amount of unsalted butter (the recipe actually calls for twice as much as a typical cookie), some fine vanilla powder (my chopped nuts could not compete with the recipe’s awesome flavor), and a few other ingredients that you probably have on hand.
They bake up golden brown after half an hour in the oven, and it’s nearly impossible to eat just one.
Ingredients
- Unsalted Butter: Adds richness and moisture; key for a flaky texture.
- Granulated Sugar: Sweetens the dough; creates a tender crumb.
- Vanilla Extract: Enhances flavor with warm, aromatic notes.
- All-purpose Flour: Provides structure and substance; main carbohydrate source.
- Walnuts/Almonds: Adds crunch, flavor, healthy fats, and protein.
- Powdered Sugar: Sweetens and coats; creates a whimsical, snowy finish.
Ingredient Quantities
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped walnuts or almonds
- 1 cup powdered sugar, for dusting
How to Make this
1. Get your oven going at 350°F (175°C), and set up two baking sheets with parchment paper.
2. In a big bowl, combine the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
3. Add the salt and vanilla extract, and mix until all the ingredients are well combined.
4. Slowly incorporate the flour, mixing on low speed until the dough forms.
5. Incorporate the finely chopped walnuts or almonds so that they are evenly dispersed.
6. Remove small pieces of dough and shape them into crescent moons, approximately an inch apart on the prepared baking sheets.
7. Place in the oven that has been heated to the desired temperature for 12 to 15 minutes. Watch carefully at the edges of the crescents; they should be just starting to look golden.
8. Allow the cookies to cool on the baking sheets for about 5 minutes after taking them from the oven.
9. When the cookies are still warm, nicely roll them in the powdered sugar to cover them completely.
10. Place the cookies on a wire rack and allow them to cool completely. Store in an airtight container.
Equipment Needed
1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Electric mixer
6. Measuring cups
7. Measuring spoons
8. Rubber spatula or wooden spoon
9. Wire cooling rack
10. Airtight container
FAQ
- Can I use salted butter instead of unsalted?Certainly! You can use salted butter, but you might want to reduce the extra salt in the recipe to balance the flavors.
- Can I substitute the nuts with another type?Indeed, pecans or hazelnuts serve as excellent substitutes for walnuts or almonds.
- How do I store these cookies?An airtight container at room temperature is the perfect vanilla crescent storage space for a week—anything longer, and these cookies risk going stale.
- Can I freeze the dough?The dough can indeed be frozen for as long as 3 months. To thaw it, place it in the refrigerator and allow it to warm before shaping and baking.
- How do I keep the crescents from spreading too much?Cool the formed crescents in the refrigerator for approximately 30 minutes before baking to ensure they maintain their shape.
- Is there a gluten-free version of this recipe?You can attempt to use a gluten-free all-purpose flour blend instead of the regular flour; however, the outcome may not be the same.
- Why do I dust them with powdered sugar?The sweet, powdered sugar provides a finishing touch that almost seems too good to eat. The flavor of the cookies with the added sugar is greatly enhanced, and the appearance is beautiful.
Grannys Vanilla Crescents Recipe Substitutions and Variations
Coconut oil (cup, 4oz) 12 oz margarine
Coconut sugar: Use in place of granulated sugar, in a 1:1 ratio. Coconut sugar has a similar chemical structure to granulated sugar, so the two behave identically when used in baked goods or when sweetening beverages. The flavor of coconut sugar is more caramel-like, but if you enjoy caramel, you’ll love what it brings to your baked goods.
Vanilla extract: Replace with 1 teaspoon almond extract for a different flavor profile.
All-purpose flour: For a gluten-free version, use 2 1/4 cups gluten-free flour blend as a substitute.
Pecans or hazelnuts: If you want to switch it up, then substitute with 1 cup chopped pecans or hazelnuts.
Pro Tips
1. Chill the Dough: After incorporating the nuts, consider chilling the dough in the refrigerator for 20-30 minutes. This helps the dough firm up, making it easier to shape into crescent moons and preventing the cookies from spreading too much during baking.
2. Uniform Shaping: For consistent baking, use a small cookie scoop to portion out the dough before shaping it into crescent moons. This ensures that each cookie is roughly the same size, allowing for even baking.
3. Toast the Nuts: Enhance the flavor of the walnuts or almonds by toasting them lightly before chopping. Simply spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant. Let them cool before incorporating into the dough.
4. Multiple Dustings: For a thicker coating of powdered sugar, roll the cookies in powdered sugar a second time after they have completely cooled. This will add an extra layer of sweetness and enhance their appearance.
5. Test for Doneness: Since oven temperatures can vary, start checking your cookies at the 10-minute mark. Look for a slight golden color at the edges rather than waiting for the entire cookie to brown, as this can lead to overbaking.
Grannys Vanilla Crescents Recipe
My favorite Grannys Vanilla Crescents Recipe
Equipment Needed:
1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Electric mixer
6. Measuring cups
7. Measuring spoons
8. Rubber spatula or wooden spoon
9. Wire cooling rack
10. Airtight container
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped walnuts or almonds
- 1 cup powdered sugar, for dusting
Instructions:
1. Get your oven going at 350°F (175°C), and set up two baking sheets with parchment paper.
2. In a big bowl, combine the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
3. Add the salt and vanilla extract, and mix until all the ingredients are well combined.
4. Slowly incorporate the flour, mixing on low speed until the dough forms.
5. Incorporate the finely chopped walnuts or almonds so that they are evenly dispersed.
6. Remove small pieces of dough and shape them into crescent moons, approximately an inch apart on the prepared baking sheets.
7. Place in the oven that has been heated to the desired temperature for 12 to 15 minutes. Watch carefully at the edges of the crescents; they should be just starting to look golden.
8. Allow the cookies to cool on the baking sheets for about 5 minutes after taking them from the oven.
9. When the cookies are still warm, nicely roll them in the powdered sugar to cover them completely.
10. Place the cookies on a wire rack and allow them to cool completely. Store in an airtight container.
