Walnut Crescent Cookies

  • Yield 60 servings
  • Prep 15 mins
  • Cook 10 mins

Germany’s Kipferin cookies inspire these rich, buttery baked goods. The sprinkling of vanilla sugar is a delightful addition to each crumbly bite.

California Walnut Board


2 1/3 cups all-purpose flour
3/4 cup ground California walnuts
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup icing sugar
1 teaspoon vanilla
2 -- eggs
1 cup cold butter, cubed
1/4 cup melted butter
1/3 cup vanilla sugar


  1. In food processor pulse together flour, walnuts, salt, cinnamon and icing sugar to combine.  Pulse in vanilla and eggs.   Add butter and pulse to form dough, about 30 seconds.
  2. Shape dough into a disc and wrap in plastic wrap. Refrigerate for at least one hour and up to two days.
  3. Preheat oven to 325F (160C).
  4. Form chilled dough into little finger shaped cookies, about 1-1/4-inch (3 cm) in length. Shape into crescents and place on parchment lined cookie trays 1-inch (2.5 cm) apart. Bake in preheated oven 10 to 12 minutes or until bottoms are lightly browned.
  5. Brush warm baked cookies with melted butter and roll in vanilla sugar.
  6. Cool cookies completely on wire rack.



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