Walnut Crescent Cookies (German Nusskipferl)
Prep Time: 30 minutes
Chill Time 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes
Buttery, melt-in-your-mouth crescent cookies made with ground walnuts and rolled in powdered sugar. A classic German cookie with just six ingredients.
Ingredients
Servings: 48 cookies
- 1 cup butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup ground walnuts
- 2 cups all-purpose flour
- Powdered sugar for coating
Instructions
- Cream: Beat the butter and ¾ cup powdered sugar until light and fluffy.
- Add flavor: Mix in the vanilla and ground walnuts.
- Add flour: Mix in the flour on low until a soft dough forms.
- Chill: Wrap the dough and refrigerate for 1 to 2 hours.
- Preheat: Heat the oven to 350°F and line baking sheets with parchment.
- Shape: Roll tablespoon-sized pieces into 2½-inch logs and bend into crescents. Place 1 inch apart.
- Bake: Bake 13 to 15 minutes, until set and just lightly golden on the bottom.
- First coat: Cool 5 minutes, then gently roll the warm cookies in powdered sugar.
- Second coat: Once completely cool, roll or dust with powdered sugar again.
Notes
- If grinding your own walnuts, pulse with 1 tablespoon of the flour so they don’t turn into nut butter.
- Keep the dough cold so the crescents hold their shape.
- Store in an airtight container for up to 2 weeks.