Classic sugary, nutty, crumbly crescent cookies. A recipe everyone should know how to make. Bear with me. I’m still rehashing all the stuff we cooked over the holidays. It’s now or never, and I won’t remember anything if I don’t get posting!
Crescent cookies look cool lined up on a platter. Better to refill a small platter than bring out too many.
These crescent cookies are always a hit and, boy, did they come in handy for quite a few holiday occasions. My friend Elizabeth served them on a cookie platter during her Christmas morning brunch. Later, she took some more to her mother-in-law’s house for Christmas dinner. Mrs. McAlister is a serious crescent cookie aficionado and declared these a real winner. Aren’t all these recipes about the same? Later in the week, we served the powdery cookies along with a platter of fresh Florida orange slices to accent little ultra rich espresso cups of chocolate pot de creme. That was the easiest, most fun dessert, lots of little plates, have one more cookie or an orange if you like. In fact, I don’t know why most of us only bake fancy cookies during the holidays. These days our friends don’t seem to want a big dessert after dinner, but a handsome cookie or two always hits the spot. Everyone can have one more or skip altogether. Appetizer platter desserts. More of those in 2011 for sure.
Here’s the easy secret. Try to find nut meal in the supermarket. Makes groundnut cookies so easy. Nice cheater trick. Ask your supermarket to carry it. I don’t usually chill the dough either. I just make the cookies and use a small cookie scoop to make the even balls. And yes, I get them on one cookie sheet.
- 2 sticks unsalted butter, softened
- 3/4 cup powdered sugar, plus another cup for coating the baked cookies
- 1 cup ground pecan meal, or walnuts or almonds
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 cups all-purpose flour
Heat the oven to 350 F.
Cream the butter with the 3/4 cup powdered sugar in a large mixing bowl with an electric mixer. Stir in the nut meal, salt, and vanilla until well blended.
Gradually stir in the flour until well blended.
Chill the dough about 30 minutes for easier handling if you have time.
Pinch off large marble size pieces and shape into a crescent by rolling the dough into a short log and curving in the ends. Place on a cookie sheet about 1/4 to 1/2 inch apart.
Bake until the edges are very lightly browned about 15 minutes. Cool on a wire rack.
Place the remaining 1 cup powdered sugar in a bowl. Place a few cookies in the sugar at a time and use your hands to coat them with sugar.
Makes about 48 cookies.