Vanilla walnut crescents

Name: Vanilla walnut crescents
Prep time: 20 min
Cook time: 15 min
Yield: about 70 pieces
Ingredients: 200 g butter, soft; 1/3 cup (70 g) brown sugar; 1/2 tsp vanilla essence or dry vanilla; 2 cups (260 g) white flour; 1 cup (100 g) finely ground walnuts; 1 cup (100 g) icing sugar

from Katerina in Desserts Visits 3507

Vanilla walnut crescents are delicious and easy to make cookies. They are prepared with a few ingredients, and the result is delicious and fragrant sweets melting in the mouth. If you choose, you can make them in a different shape or size, and you can replace the walnuts with another type of nuts such as almonds.

20 min preparation

15-20 min baking

180°C

about 70 pieces

Description

Vanilla walnut crescents are delicious and easy to make cookies. They are prepared with a few ingredients, and the result is delicious and fragrant sweets melting in the mouth. If you choose, you can make them in a different shape or size, and you can replace the walnuts with another type of nuts such as almonds. Here is how I prepare them:

1 In a bowl, mix well the butter with the sugar and vanilla. The butter should be soft, not melted. Add the flour and walnuts. Stir well again, crumbs will form. Start kneading with your hands until a dough is formed.

2 Divide the dough into 4 parts. Form wicks from them (about 3 cm wide). Put them in a suitable container covered with cling film and leave them in the refrigerator for about 1 hour.

3 Once the dough is firm, take it out of the fridge and cut it into slices about 1 cm long. From each slice make a small wick (which can thin at the edges) and shape into a crescent shape. Carefully arrange the cookies in a baking tray lined with baking paper, leaving space between them. I use a tray with a size of 37x44 cm and from the specified amount I bake two trays of vanilla walnut crescents.

4 Bake in a preheated 180 degree oven for about 15 to 20 minutes, until the edges begin to turn golden brown. Baking time can vary depending on the size of the cakes you have shaped, so it's best to watch them.

5 Once the vanilla walnut crescents are baked, leave them to cool. While warm, they are crumbly and soft, so it is best to cool in the baking tray without moving them.

6 Once cooled, pour the icing sugar into a suitable container and roll each cookie in it. Store in a box.