Walnut Crescent Cookies

California Walnut Board
  • Yield: 60 servings
  • Prep: 15 mins
  • Cook: 10 mins


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

Nutritional Info *per serving

  • Calories 80
  • Glycemic Load 1
  • Fat 5g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 45mg
  • Potassium 15mg
  • Carbohydrate 7g
  • Fiber 0g
  • Sugars 3g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%