110th Street Walnut Crescents


  • 1 cup butter, softened
  • 1 cup walnuts, packed finely ground
  • 1 teaspoon pure vanilla extract
  • 1 cup Powdered Sugar
  • pinch salt
  • 2 cups flour, pus extra flour for rolling
  • Powdered Sugar

With an electric mixer, cream together the butter and ground walnuts. Beat in the vanilla. On low speed, slowly add the confectioners’ sugar, salt, and flour and beat until well blended. Scrape the dough onto a sheet of wax paper or plastic wrap, flatten, cover, and chill until firm, about 3 hours.

When you’re ready to bake the crescents, preheat the oven to 350° and lightly butter two baking sheets.

Divide the dough into two parts. Because this dough softens quickly as it warms, keep the part you’re not using in the refrigerator until you’re ready to roll it out. Roll each half of the dough between two pieces of wax paper into a 9 X 15-inch rectangle. Cut the rectangle into fifteen 3-inch squares and cut each square diagonally into two triangles. Roll and pinch each triangle into a crescent shape. Place each crescent on a baking sheet.

Bake the crescents for 10 to 15 minutes, until the edges are golden brown. Cool. Using a sieve, dust the crescents liberally with confections’ sugar. Store in a tightly covered container.

(Serves –)

If you like, instead of rolling out the dough, simply make ¾-inch balls and form them into crescents.

Leave a Reply

Your email address will not be published. Required fields are marked *