This post has been updated December 2021. The original recipe was published December 3, 2009.
These Crescent Nut Cookies are similar to shortbreads in their soft, flakey texture. With bits of nuts and rolled in sugar, they are the perfect cookie to make this holiday season.
“In character, in manner, in style, in all the things, the supreme excellence is simplicity.” -Longfellow
If elegance were a cookie, it would be the crescent cookie. There’s something all-together lovely about these cookies that have always appealed to me. Is it the shape? Is the dusting of powdered sugar? Is it the soft yet buttery crisp texture?
Crescent cookies are most popular around the Christmas season and while there are many stories behind these holiday delights and their shape, one thing is for certain, they are delicious any time and pair perfectly with either tea or coffee.
That said, they are also versatile in that you can use almonds, walnuts, or pecans. I’ve tried this recipe with each. Since I’m revisiting this oldie but goodie, I kept to my original recipe which called for walnuts. Regardless of what you choose or have on hand, you’re not going to be able to keep from nibbling on these.
Today’s recipe offers a hint of rum that plays well into the nuttiness of the cookie.
I consider these snack cookies really because they aren’t overtly sweet. Yes, while they may be dusted with confectioner’s sugar, the cookie shines on it’s own due to it’s melt-in-your-mouth texture. Unlike most other cookies we tend to make during the season, these aren’t coved in sprinkles, cloaked in icing, or speckled with chocolate. Yet, they stand the test of time, remaining to be a tradition in many of our homes, and for good reason too.Print