These delicate moon-shaped cookies are soft and tender on the inside with a delectable nutty flavor from browned butter and toasted walnuts.
1/2 cup salted butter, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup finely chopped toasted walnuts (about 4 1/2 oz.)
1 cup powdered sugar, plus more for dusting
How to Make It
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.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.