The dough for these cookies is a little crumbly, which is normal, but it should hold together when pressed. If you find the dough too crumbly, you can add a little milk or almond milk to make it stick together. Once the crescents have been formed, they are baked until they are just starting to brown and then, while still warm, rolled in icing sugar to give them a nice snowy appearance.
Ingredients:
- 3/4 cup finely chopped almonds, walnuts or pecans
- 2 to 2 1/2 cups all-purpose flour
- 1/4 to 1/3 cup powdered sugar (for rolling)
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1 pinch of salt
Method:
Preheat the oven to 175°C (350°F). Line a baking tray with greaseproof paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Gradually stir in 2 cups of the flour and a pinch of salt until the dough comes together. If the dough is too sticky, add a little more flour until it’s manageable.
Fold in the chopped nuts.
Take small pieces of dough and shape them into crescents. Place on the prepared baking tray.
Bake for 12-15 minutes or until lightly golden.
Allow the cookies to cool slightly, then roll them in icing sugar while still warm.
Place the cookies on a wire rack to cool completely.
