Nut Crescent Cookies

Nut Crescent Cookies

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Have you ever tried the Snowball cookies from Ann’s bakery in Kerala? Yes, I’m referring to the-ohh-so-heavenly-melt-in-mouth-soft-and-sweet Snowball cookies. Just typing this out makes me drool, hmm…. Well, if you haven’t tried it yet, please do so if you get a chance. If you don’t see that happening, don’t worry. Try out this moon/crescent cookie. It will definitely give you an idea about what it tastes like. I’d say this cookie and Snowball cookies are like twins, but not identical twins. More like a boy & girl twin. They share so many things but they are different, got the picture? The obvious difference is… this is crescent shaped & Snowball is round shaped. Apart from the looks, the major difference is that Snowball is more sweeter & softer. I guess the secret ingredient for the soft texture is cornflour. May be I will add it next time and see whether it works. Hey, that doesn’t mean our crescent cookie is a rough n tough person, she is indeed a soft and delicate cookie :)

I’ve been baking this for a long time, say for more than 4 years. But I didn’t feature it here because all this while I couldn’t take a picture. Finally I did and here it is. I usually bake it as a gift for friends and they always come back to me asking for the recipe. So if you are looking to bake something special for your loved ones, go ahead. It’s eggless too! Do I need to say, it’s “simple”? Because by now, you should be knowing that I’m not a complicated person, right!

Here is the recipe…

Nut Crescent Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 25-30
 
Ingredients
  • ½ cup walnut halves (refer notes)
  • ¾ cup blanched almonds (refer notes)
  • 1½ cups all-purpose flour
  • teaspoon salt
  • 1½ sticks (¾ cup/170 gms) unsalted butter, room temperature
  • 1½ cups confectioners’/icing sugar
  • 1 teaspoon pure vanilla extract (I used Vanilla essence)
Instructions
  1. Preheat the oven to 350°F/180 C for 10 mins before baking. Spread walnuts & almonds in a single layer on a rimmed baking sheet, and toast until light golden and fragrant, about 8 minutes. Transfer to a plate, and let cool completely. Line two baking sheets with parchment paper. In a food processor, combine ½ cup flour with the toasted nuts, and pulse until the nuts are finely ground. In a medium bowl, whisk together the flour-nut mixture and the remaining 1 cup flour and the salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and ½ cup sugar until light and fluffy, about 2 minutes. Beat in vanilla. With the mixer on low speed, add the flour mixture in two batches, and beat until combined.
  2. Roll 1 tablespoon of dough into a 3-inch log. Using your fingers, shape log into a crescent, tapering the ends slightly so that the center is the widest part. Repeat with remaining dough, placing crescents about 1 inch apart on prepared sheets. Freeze or refrigerate until crescents are very firm, about 30 minutes. Bake in the preheated oven, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to a wire rack to cool, 5 minutes. Transfer cookies to the rack to cool completely. Place the remaining 1 cup sugar in a shallow bowl and roll cookies in it to coat completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.
Notes
I made only half the qty. I used Cashew nuts instead of walnuts & almonds. I’ve also used a combination of cashews & almonds at times. I dry roasted the nuts on stove top for 5-7 mins, on low flame, instead of toasting it in the oven. I kept the shaped dough in freezer for 25-30 mins & baked it straightaway. I got around 17 cookies with half the qty. If you find that shaping into crescent is time consuming/difficult, you can make in round shapes. I baked the round shaped cookies for 8-10 mins & the crescent shaped cookies for 10-12 mins. I always line the baking sheet with al.foil first & then with 2 layers of parchment/baking paper. If you don’t have an electric beater, you can use manual whisker for mixing the dough. You can also have the cookie without coating with extra sugar. Also I prefer coating the cookies with icing sugar just before serving. Recipe Source: Martha Stewart’s Baking Handbook

 

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  • http://profiles.google.com/priya.mitharwal Priya Yallapantula

    wow, that is one delicious looking cookie recipe and pics.

  • Kaipunyam

    Beautiful clicks dear….cookies looks perfect..

  • Yummy Team

    They look awesome Maria..Will give it a try soon..

  • http://divyascookbook.blogspot.com/ Divya Kudua

    I love gifting cookies to friends too.Have not tried snowball cookies from ann’s,next time!!Crescent cookies look so cute!!

  • Happy Cook / Finla

    Looks indeed mouthwatering and meltingly delicious.

  • http://funwidfud.blogspot.com Reshmi Siva

    Cute cookies…looks awesome…bookmarking it…

  • mkorula@in vogue at home

    they look so adorable….i’m just dying to try this recipe….thank u so much for posting such an awesome recipe….

  • mkorula@in vogue at home

    they look so adorable….i’m just dying to try this recipe….thank u so much for posting such an awesome recipe….

  • Nishanijesh

    hi maria, i am Dr nisha, i am in bahrain for last 10 months. your blog is awesome.

  • Nishanijesh

    hi maria, i am Dr nisha, i am in bahrain for last 10 months. your blog is awesome.

  • Askar6467

    so cute…………..i love it..if u don’t mind make some dishes with  out oven

  • Askar6467

    so cute…………..i love it..if u don’t mind make some dishes with  out oven

  • Suryamarysam

    looks yummy!! Your post reminded me of Anns bakery’s white halwa, it was like heaven in your mouth… will try this when i finally get an oven…

  • Suryamarysam

    looks yummy!! Your post reminded me of Anns bakery’s white halwa, it was like heaven in your mouth… will try this when i finally get an oven…

  • Creativesanyukta

    Wow,thts an easy breezy recipe….sinful cookies…absolute gorgeous maria…bful pics as well…

  • Maria Belgia

    Wow, yummy cookies……………………… u r great maria.

  • Maria Belgia

    Wow, yummy cookies……………………… u r great maria.

  • Now Serving

    Super duper yum!

  • Namithamenon

    When using a single type of nuts like cashew alone, how much quantity you took? Did you use 1.25 cups (3/4+1/2 cups)?

    • http://mariasmenu.com Maria Jose

      Hi Namitha,

      Yep, I used 1.25 cups of cashew. I do hope your cookies come out well. Happy baking!

      Cheers
      Maria

  • Cynthia

    Hi Maria,
    I am your ardent fan, thank you for your easy to make recipes. I tried Nut crescent cookies for christmas and every one liked them very much.
    looking forward for more delicacies.

    • http://mariasmenu.com Maria Jose

      Hi Cynthia,

      Thanks a bunch for your comment! Great to know that cookies were a hit at your place :)

      Cheers
      Maria

  • Callhughes

    u have copied the recipe word for word from marthas baking hand book. U have given the credit but i think u should have written it in your own words. dont u think this is just a copy??????????????????? If u write a cook book, i publish in the web and give credit to you? would u be fine?
    I am truly disappointed.!

    • http://mariasmenu.com Maria Jose

      Dear Callhughes,

      You are right, I’ve taken this directly from her book for the benefit of my readers who cannot get access to such recipes. I’ve given due credit so that those who wish to buy the entire book can do so.

      I’d be perfectly fine even if you publish my recipes provided you give credit. Also precision in baking recipes is very important, I gave the recipe as it is and shared my tips in the notes section.

      Maria

  • http://mariasmenu.com Maria Jose

    Hi Sherry,

    The cookies tend to brown, if you bake it for a longer time. This recipe doesn’t call for cornflour. Please adjust the baking time accordingly. Hope it comes out perfect next time.

    Cheers
    Maria

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