Vanilla crescent cookies
Today we share a recipe for tender and crumbly vanilla crescent cookies. This treat will be appreciated by everyone — both kids and adults. It will especially appeal to those who like pastries with a nutty flavor and aroma.
Equipment
- 1 saucepan
- 1 rolling pin optionally a chopper or coffee grinder
- 1 mix bowl
- 1 baking sheet
- 1 tablespoon
- 1 baking paper
Ingredients
- 100 g butter room temperature
- 30 g sugar
- 1 g salt
- 125 g flour
- 50 g walnut
- 1 g vanillin
- 2 tbsp powdered sugar for dusting the cookies
Instructions
- Prepare the necessary ingredients.
- Dry the walnuts slightly in a dry pan.50 g walnut
- Then chop the nuts into fine crumbs. This can be done with a rolling pin, chopper, or coffee grinder.
- Cream the soft butter (room temperature) with sugar and a pinch of salt.100 g butter, 30 g sugar, 1 g salt
- Add the chopped nuts, flour, and vanillin. No leavening agent is used in this recipe.125 g flour, 1 g vanillin
- Knead the soft dough, gather it into a ball, and refrigerate for 1.5 - 2 hours.
- After the specified time, start shaping the cookies. For this, pinch off a piece of the chilled dough, roll it into a long rope. Cut it into pieces (about 7 cm long) and shape into a crescent.
- Lay out all the blanks on a baking sheet lined with parchment paper.
- Bake the cookies in a preheated 180°C (356°F) oven for about 7—9 minutes. The cookies bake very quickly, so it is not recommended to leave them unattended.
- While still hot, roll the cookies in powdered sugar. The cookies turn out to be very crumbly, with a light nutty flavor. Enjoy your meal!2 tbsp powdered sugar
Nutrition
Calories: 377kcalCarbohydrates: 26gProtein: 5gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 54mgSodium: 259mgPotassium: 95mgFiber: 2gSugar: 1gVitamin A: 627IUVitamin C: 0.2mgCalcium: 23mgIron: 2mg