Well folks, it’s been quite a week. We experienced our first real snow of the season in Chicago, and it came in the form of a big storm that knocked out power at DFK world HQ for almost three days. Not surprisingly, this created a bit of a setback for this week’s post, especially as I put these recipes up week to week in real time (a backlog of content has never been feasible for me. Sigh, one day.).
However, I have the perfect recipe for this week. Not only is it A. delicious and B. a decidedly Christmas-y cookie, it is also C. suuuper quick and easy to make. Just the kind of thing we all need during the holidays when plans can always change.
Although I was only just exposed to this exact recipe recently (thanks to my lovely girlfriend and her Great Grandma Margrit), this cookie is part of a broader family of classic shortbread that I have always loved. Super light, tender yet crisp at the same time, and just the right amount of sweetness thanks to the powdered sugar, it really is a nicely balanced cookie. It’s why I eat them by the dozens this time of year, and now, you can too!
recipe notes
The only real note here is that while I call for pecans, you can use any nut at all. I like to use a food processor to chop the nuts, but of course that’s optional too.
crescent cookies
226g butter unsalted
95g sugar
5g vanilla extract Madagascar Bourbon
1g salt
280g all-purpose flour
113g pecans
Chop the pecans until fine and reserve to use later.
Combine the butter, sugar, vanilla extract, and salt in a stand mixer with a paddle attachment.
Add the chopped nuts and sifted all-purpose flour until the dough just comes together.
Shape the dough into crescents. I like to use an ice cream scoop to portion the dough, then I cut each scoop of dough in half.
Gently and lightly roll the cookie dough into a log with slightly tapered ends.
Curve the ends towards the center of the log to form the crescent, then slightly flatten the center.
Chill the shaped cookies for 30min before baking.
Bake the cookies on a sheet pan lined with parchment paper or a non-stick baking mat at 300F/149C for 25-30min. or until the cookies are just lightly golden.
Let the cookies cool for 3-5min. then dust them in powdered sugar.
Leave the cookies to cool completely, and gently roll them in powdered sugar and knock off the excess in a sifter.
There you have it, you now have a deliciously simple holiday cookie in your recipe arsenal. It really doesn’t get much easier than that, but you’d never know it based on how good these things are!
Cheers – Chef Scott
- 226 g butter unsalted
- 95 g sugar
- 5 g vanilla extract Madagascar Bourbon
- 1 g salt
- 280 g All-purpose flour
- 113 g pecans
- Chop the pecans until fine and reserve to use later.
- Combine the butter, sugar, vanilla extract, and salt in a stand mixer with a paddle attachment.
- Add the chopped nuts and sifted all-purpose flour until the dough just comes together.
- Shape the dough into crescents. I like to use an ice cream scoop to portion the dough, then I cut each scoop of dough in half.
- Gently and lightly roll the cookie dough into a log with slightly tapered ends.
- Curve the ends towards the center of the log to form the crescent, then slightly flatten the center.
- Chill the shaped cookies for 30min before baking.
- Bake the cookies on a sheet pan lined with parchment paper or a non-stick baking mat at 300F/149C for 25-30min. or until the cookies are just lightly golden.
- Let the cookies cool for 3-5min. then dust them in powdered sugar.
- Leave the cookies to cool completely, and gently roll them in powdered sugar and knock off the excess in a sifter.
These cookies are very simple and easy to make. They taste great and the recipe is easy to follow. The cookies are very delicate, so be careful at all times. When the chef says gently roll you really have to gently roll or the cookie runs the risk of falling apart. When the chef recommends that the cookies cool completely he means it. I would allow more time for cooling so the powdered sugar doesn’t clump. I used a spatula to transfer the cookies from the cookie sheet to the cooling rack and lost two from user error but still ate them. I brought them to work and they were a hit! I used turbinado sugar, and Madagascar vanilla extract (no Bourbon), so I’m guessing the flavor is a bit off but they tasted fine to me. This is a quick, easy, tasty treat during the holidays. Will make again and highly recommend. Don’t know why anyone would rate this recipe with one star. User error? Don’t blame the chef!
Hi Scott!
That’s awesome you gave these a try. I’ll never forget the corned beef you and Jack made for St. Patty’s one year. That stuff was solid gold. Thanks for the extra cookie notes! They are a super short dough (no gluten development) which accounts for the crumble. If the nuts aren’t chopped fine enough that can add to the loose texture. I like the idea of using turbinado sugar for a little deeper flavor. Some turbinado sugars are sold with a very large granule size which can also make the mixture extra crumbly, so I wonder if running the sugar through a food processor to create an extra fine granule size would help? I’m making these again for my family so I’ll report back.
You know, in almost three years of doing this blog, I’ve never even looked at any recipe ratings! Haha probably comes from too many years being critiqued by customers and critics alike – you learn to tune it all out 😀
Cheers – Chef Scott