walnut crescent cookies

December 30, 2014

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walnut crescent cookie recipe from 1952 @marmar

Holidays are about being with family and one of my favorite ways to spend that time is in the kitchen. Every year my family insists on Mom making several of our favorite holiday cookies. For my brother Anthony, he’s all about the Chocolate Cranberry Cookies. For my Dad, he loves the English Toffee Cookies {which taste a little bit like cinnamon rolls with nuts}. For me {and now Matthew}, I looove the Walnut Crescents. As I was sitting down at the table to devour the first batch with my mom, she said, “You know, there’s probably a better version out there.” I took a bite and was like, “No way!,” with a puff of confectioners sugar escaping my mouth. This recipe was my Grandma Nana’s {from a Better Homes and Garden issue in December 1952!} and even though it might not be the healthiest {cough it’s basically butter, shortening, and sugar}, it is such a classic. It was also a recipe my Grandma probably made on my mom’s first Christmas that year. Isn’t that so sweet? This recipe produces the lightest, crispest cookie with a delicious taste of walnuts. I could {and have} eaten a dozen just by myself in a matter of minutes. It’s deliciously addictive, and the perfect accompaniment to a warm cup of tea or coffee. If you’re looking for a new cookie to add the mix, I’d recommend trying this one. It’s a favorite, and a family recipe, so I’m really happy to share it with you! {thanks Mom for giving me the go ahead!}

walnut crescent cookie recipe from 1952 @marmar

Walnut Crescents
makes 4 dozen


INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1/3 cup sugar
2 teaspoons water
2 teaspoons vanilla extract
2 cups enriched flour
1/2 cup chopped walnuts
confectioners sugar

DIRECTIONS
Cream butter to soften, then thoroughly cream butter, shortening and sugar. Mix in water and vanilla, then flour and nuts. Chill for 3-4 hours.

Preheat oven to 325 degrees.

Form dough into long rolls, 1/2 inch across; cut into 3 inch lengths and shape into crescents. Bake on ungreased cookie sheets in oven for 10-12 minutes. They can be a little golden on the edges but don’t let them brown all over. Remove from sheet and place on wire tray with a tray underneath. Allow to cool slightly and then sift confectioners sugar on top. You can also dip them in confectioners sugar if you like.

If you make this, please let me know what you think!!
xox
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