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Nut Crescents

Nut Crescents

Nut Crescents

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Nut Crescents
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Course: Hand-Shaped CookiesDifficulty: Easy

A crescent-shaped, egg-free teacake-type cookie with your choice of walnuts or pecans.


  • 1/2 cup butter, softened

  • 1/4 cup powdered sugar

  • 1 teaspoon vanilla (use a high-quality Madagascar vanilla for optimal taste)

  • 1 cup all-purpose flour

  • 1 cup finely chopped walnuts or pecans

  • powdered sugar for dusting cookies


  • Preheat oven to 350° F. Mix butter, sugar and vanilla until blended. Gradually stir in flour, then nuts. Shape into small crescents or 1 inch balls. Place on ungreased cookie sheets. Bake in upper third of oven for 10 minutes or until firm but not brown. Allow to cool, but while still just a bit warm, gently roll in powdered sugar. Cool on wire racks then place on wax paper until firm. Store in airtight container.


  • Submitted by Debra Lapointe of Hatfield, MA, who called them “Delectabites”.
  • Reviewers, please help us out and note the yield. Thanks!


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