Photo: Iain Bagwell; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine
Active Time
20 Mins
Total Time
50 Mins
Yield
Makes 16 cookies (serving size: 1 cookie)

These delicate moon-shaped cookies are soft and tender on the inside with a delectable nutty flavor from browned butter and toasted walnuts.

How to Make It

Step 1

Preheat oven to 400°F. Beat butter with a heavy-duty stand mixer on medium speed until creamy. Add sugar and vanilla, and beat until well incorporated. Add flour; beat until blended. Stir in walnuts.

Step 2

Shape into 16 (1-inch) balls, and roll each ball into a 3-inch rope. Place ropes 2 inches apart on parchment paper-lined baking sheets, and curve into crescents.

Step 3

Bake in preheated oven until golden brown, 9 to 10 minutes, switching pans top rack to bottom rack halfway through baking. Cool on pans 1 minute. Roll warm cookies in powdered sugar, and cool completely, about 30 minutes. Dust with additional powdered sugar, if desired.

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