How do you ensure a perfect crescent shape when making walnut cookies?

To achieve the perfect crescent shape when making walnut cookies, it is essential to chill the dough. Roll the dough into small balls, then shape them into crescents by pressing the dough between your palms and gently bending the ends.

What variations can be made to the classic walnut crescent cookie recipe?

While the classic walnut crescent cookie recipe is delicious on its own, there are several variations you can make to add some variety. You can add chocolate chips or dried fruit, such as cranberries or raisins, to the dough for a sweet and tangy twist.

Walnut Crescent Cookies

Description

Walnut Crescent Cookies are the perfect treats with a blend of buttery, nutty, and sweet flavors. These holiday cookies are a favorite during the holidays!

Ingredients

Units Scale

1 cup unsalted butter, softened at room temperature
1/2 cup cane or granulated sugar
1/2 tsp. pure vanilla extract
2 cups all-purpose flour, spoon and leveled
1/2 tsp. salt
1/2 cup very finely chopped walnuts
1 tsp. orange zest
1/2 tsp. ground cinnamon
Confectioners’ sugar

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Instructions

In a large mixing bowl with an electric mixer, cream butter and sugar until light and fluffy, about 5 minutes, while scraping down the bowl. Beat in vanilla.
In a separate bowl, whisk flour, salt, walnuts, zest, and cinnamon. Gradually beat into creamed mixture, while scraping down the bowl. Using your hands, form the dough into one large ball as the dough will be crumbly, then divide into 4 equal balls. Cover the dough or individually wrap it in plastic wrap and chill in the refrigerator for at least 2 hours up to overnight.
Preheat the oven to 350 degrees F.
After you take the dough out of the refrigerator especially if chilled overnight, it will be very hard. Let it sit at room temperature for 30 minutes before rolling out. The dough will still be hard and a little crumbly but as you work it in your hands it will soften.
Working with one dough ball at a time, roll it out into a 12-inch rope, then cut crosswise into 12 (1-inch) pieces. Roll each piece into 3-inch log. Shape into crescent and place about 1 1/2-inch apart on a parchment-lined baking sheet.
Bake for 10-12 minutes or until the edges are barely golden. Cool on the baking sheet for about 5 minutes and then transfer to a wire rack. Dust with confectioners’ sugar before serving.

Notes

Walnuts: It’s best to chop the walnuts by hand using a sharp chef’s knife instead of using a food processor. Walnuts can release too much oil in the food processor and it will affect the texture of the cookies.
Chilling the dough: Make sure to not skip this step! It helps the cookies hold their shape during baking, otherwise, they will spread out a lot.

Nutrition

Serving Size: 2 cookies
Calories: 143
Sugar: 5.5 g
Sodium: 49.8 mg
Fat: 9.4 g
Carbohydrates: 13.8 g
Protein: 1.5 g
Cholesterol: 20.3 mg