Vanilla walnut crescents with Klara Sotonova

Created: 07/20/2014 9:22 AM WNYT.com
By: Jaired Crofut



2 & 2/3 Cups All Purpose Flour

3/4 Cups Granulated Sugar

2 sticks Unsalted Butter

2 Whole Eggs

1/2 Cups Finely Chopped Toasted Walnuts

2 tsp Vanilla Extract


2 cups confectioner sugar 

Preheat oven to 350.  Place Walnuts on baking sheet and toast in oven for 10 min.  Remove, cool and chop by hand or in food processor.

In mixing bowl of stand mixer combine all ingredients and mix on low speed to blend and avoid "flour poof".  Increase speed and blend well for 3 min.

Remove dough from mixing bowl, wrap in plastic wrap and place in refrigerator for 1 hour minimum, 24 hours is preferable.  

Preheat oven to 350

Remove dough from fridge.  Cut into blocks.  On a lightly floured surface, roll the "blocks" into finger diameter sticks.  Cut the long sticks into 1.5 to 2 inch long pieces.  Curve the pieces into the shape of a "horseshoe".  Place the pieces on a prepared baking sheet (spray sheet with pan release "PAM" or use baking paper).  Bake in 350 oven for 10 minutes or until golden brown.

Remove from oven and cool completely.  Place 2 cups confectioners sugar into a large mixing bowl.  Place 1/4 of the baked cookies into the sugar.  Gently coat the cookies completely.  Place coated cookies on plate for presentation or put in an air tight container for storage.  Continue 1/4 at a time until all cookies are coated.


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