Vanilla Crescent CookiesThis recipe originated in Croatia and has been in my husband’s family for generations. I…
Vanilla Crescent Cookies
1 cup butter, softened 1 cup confectioners’ sugar, divided 1 teaspoon vanilla extract 1/2 teaspoon grated lemon zest 2-1/2 cups all-purpose flour 1/4 teaspoon salt 1/2 cup finely chopped walnuts 2 tablespoons sugar 1 vanilla bean
In a large bowl, cream butter and 1/2 cup confectioners’ sugar until light and fluffy.
Beat in vanilla and lemon zest.
Combine flour and salt; gradually add to creamed mixture and mix well.
Stir in walnuts.
Shape tablespoonfuls of dough into crescent shapes.
Place 2 in.
apart on ungreased baking sheets.
Bake at 375° for 10-12 minutes or until edges are lightly browned.
Place sugar in a food processor.
Split vanilla bean and scrape seeds into food processor.
Discard vanilla bean.
Pulse mixture until combined.
Transfer to a small bowl; stir in remaining confectioners’ sugar.
Coat warm cookies with sugar mixture.
Cool completely on wire racks.
Store in an airtight container.
Nutrition Facts 1 each:
- 77 calories, 5g fat (2g saturated fat), 10mg cholesterol, 39mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 1g protein.
Diabetic exchanges; 1/2 starch, 1/2 fat.