Here is the recipe…
Ingredients
- 1/2 cup walnut halves (refer notes)
- 3/4 cup blanched almonds (refer notes)
- 1½ cups all-purpose flour
- 1/2 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
- 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.
- 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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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
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.!
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
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.
Hi Cynthia,
Thanks a bunch for your comment! Great to know that cookies were a hit at your place :)
Cheers
Maria
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)?
Hi Namitha,
Yep, I used 1.25 cups of cashew. I do hope your cookies come out well. Happy baking!
Cheers
Maria
Super duper yum!
Wow, yummy cookies……………………… u r great maria.
Wow, yummy cookies……………………… u r great maria.
Wow,thts an easy breezy recipe….sinful cookies…absolute gorgeous maria…bful pics as well…
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…
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…
so cute…………..i love it..if u don’t mind make some dishes with out oven
so cute…………..i love it..if u don’t mind make some dishes with out oven
hi maria, i am Dr nisha, i am in bahrain for last 10 months. your blog is awesome.
hi maria, i am Dr nisha, i am in bahrain for last 10 months. your blog is awesome.
they look so adorable….i’m just dying to try this recipe….thank u so much for posting such an awesome recipe….
they look so adorable….i’m just dying to try this recipe….thank u so much for posting such an awesome recipe….
Cute cookies…looks awesome…bookmarking it…
Looks indeed mouthwatering and meltingly delicious.
I love gifting cookies to friends too.Have not tried snowball cookies from ann’s,next time!!Crescent cookies look so cute!!
They look awesome Maria..Will give it a try soon..
Beautiful clicks dear….cookies looks perfect..
wow, that is one delicious looking cookie recipe and pics.
Drooooooooooooooolll!!! :) :)