This now tops my list as the number one cookie recipe of all time. Easy enough to make, pretty to look at, and easily the best tasting cookie I’ve ever eaten, let alone made.
Walnut Crescent Cookies
adapted from Baking Illustrated
- 2 cups walnuts, chopped fine
- 2 cups flour
- 1/4 tsp salt
- 1 cup butter
- 1/2 cups (2.5 oz) superfine sugar (this can be made by processing granulated sugar in food processor for 30 seconds)
- 1 1/2 cups vanilla extract
- Powdered sugar
- Heat the oven to 325 degrees. Line two baking sheets with parchment paper.
- Place 1 cup chopped nuts in a food processor and process until they are the texture of coarse cornmeal, 10-15 seconds (do not overprocess). Combine with remaining nuts, flour, and salt.
- Cream the butter and sugar until light and fluffy; beat in the vanilla.
- Scrape the sides and bottom of the bowl with a rubber spatula; add the flour mixture and beat at a low speed until the dough just begins to come together but still looks scrappy, about 15 seconds. Scrape the sides and bottom of the bowl again with teh rubber spatula; continue beating at a low speed until the dough is cohesive, 6-9 seconds. Do not overbeat.
- Working with about 1 tablespoon of dough at a time, roll and shape the cookies into crescents. Bake until the tops are pale golden and the bottoms are just beginning to brown, 17-19 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.
- Cool the cookies on the baking sheets about 2 minutes; remove with a wide metal spatula to a wire rack and cool to room temperature (at least 30 minutes). Shortly before serving, roll in confectioners sugar.