These buttery crescent cookies melt in your mouth. They are nutty and delicate and have been a special holiday treat for generations. You can make them ahead of time; they actually taste best a day or two after being made.
Ingredients for 3 dozen crescent cookies
1/2 cup of walnuts or almonds
7 tablespoons of sugar
1 cup of unsalted butter
1 1/2 teaspoons of pure vanilla extract
2 cups of sifted all-purpose flour
Powdered sugar for dusting
Pre-heat your toaster oven to 325 degrees F.
Put the walnuts or almonds into the work bowl of your food processor fitted with a multi-purpose blade. Pulse until finely ground. Add the sugar and pulse a few more times (the roughness of the granulated sugar will help break down the walnuts even more.) Add the butter and pulse until well creamed, scraping the sides with a spatula as needed. Add the vanilla and pulse until combined. Use a spatula to work in the flour, 1/2 a cup at a time.
Let the dough rest for 10 minutes.
Roll out to 1/2 inch. Cut into 36 strips about 1/2 inch wide and 1 1/2 inches long. Hand roll each into a tiny crescent and transfer to a baking pan (or pans) lined with parchment paper. Bake until the tops are barely gold or sandy in appearance, about 20-25 minutes. Let cool for 5 minutes, then dust with powdered sugar. Cool completely before eating.