These buttery cookies are shaped like little crescents. You can use different kinds of nuts or add spices to your sugar for variety.

Deana
Advertisement

Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

    Advertisement
  • In a medium bowl, stir together the flour, baking powder and chopped pecans. Stir in the margarine and vanilla until a dough forms. Knead by hand for a few turns.

  • On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut into triangles, and roll from the square end up to the point. Bend into a crescent shape, place on an unprepared cookie sheet, and bake for 15 to 18 minutes. Dust with confectioners' sugar for decoration.

Nutrition Facts

93.5 calories; 1.1 g protein; 7.7 g carbohydrates; 12.2 mg cholesterol; 45 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2003
There are certain foods that bring back wonderful childhood memories and these certainly do just that. My Austrian grandmother "Oma" made these for us every Christmas. I have continued with the tradition and can't imagine a Christmas without them. The only change I make is that once the cookies are out of the oven I dip them into granulated sugar as opposed to confectioners. Confectioners sugar tends to yellow and eventually disappears into the cookie. Try these they're wonderful. Thanks Deana! Read More
(26)

Most helpful critical review

Rating: 3 stars
12/10/2013
My friend makes these cookies and I covet them each Christmas so this year I went in search of a recipe to duplicate. I came across this one and another on this site (Pecan Crescents). So many recipes come down to personal preference but I must say this Crescent Cookies recipes paled in comparison to the other. The most notable difference was 2.5 cups flour here vs 2 cups flour 1/2 cup powdered sugar blended in on the other recipe. Having the sugar IN the dough really makes a big difference in texture and sweetness and I much prefer the other version. This one had drier dough that was harder to keep together while rolling and nearly every cookie broke when I gently tossed in the powdered sugar. If you're a fan of these but this version also isn't quite right for your tastes try the "Pecan Crescents." Read More
(3)
23 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/17/2003
There are certain foods that bring back wonderful childhood memories and these certainly do just that. My Austrian grandmother "Oma" made these for us every Christmas. I have continued with the tradition and can't imagine a Christmas without them. The only change I make is that once the cookies are out of the oven I dip them into granulated sugar as opposed to confectioners. Confectioners sugar tends to yellow and eventually disappears into the cookie. Try these they're wonderful. Thanks Deana! Read More
(26)
Rating: 5 stars
12/17/2003
There are certain foods that bring back wonderful childhood memories and these certainly do just that. My Austrian grandmother "Oma" made these for us every Christmas. I have continued with the tradition and can't imagine a Christmas without them. The only change I make is that once the cookies are out of the oven I dip them into granulated sugar as opposed to confectioners. Confectioners sugar tends to yellow and eventually disappears into the cookie. Try these they're wonderful. Thanks Deana! Read More
(26)
Rating: 5 stars
12/23/2005
cookies turned out delicious but not due to the recipe...dough was not the correct texture to roll so I had to form them into crecents in my hand also a few inconsistencies ie:margerine vs butter. I always use butter and they were yummy just not a recipe for a novice baker to use. Read More
(15)
Advertisement
Rating: 5 stars
05/02/2007
Very nice and very easy cookie to make. I had to add a little more water then mentioned. Next time I will make a double batch. This is the first time in my life that I baked and they turned out great. I used oil to make the dough easier to roll. Read More
(11)
Rating: 5 stars
12/21/2010
These turned out GREAT! I did substitute walnuts for pecans and I used 2 cups flour and 1 and a half cups nuts. I thought handling them would make them tough but they are crisp and light and delicious! Read More
(8)
Rating: 4 stars
08/02/2010
Like others I had hard time rolling them out so I just shaped them in my hands and instead of adding just one type of nuts I added almonds and walnuts as well with a pinch of salt. My husband brought these to his office and they were all asking for more. His parents made a special request to me tonight: they are having a guest over and they'd like me to bake me these cookies. Read More
(6)
Advertisement
Rating: 5 stars
07/19/2010
I too found it hard to roll these into shape so I just shaped them by hand. The kids had fun helping with this part. These are so delicious and will be making these at the holidays. Read More
(5)
Rating: 5 stars
04/06/2009
This recipe was great! They disappeared really quickly... The only change I made was adding a few tablespoons more white sugar but other than that this recipe is wonderful! Read More
(4)
Rating: 5 stars
12/29/2010
Very good. I made some with pecans and substituted pecans for walnuts in the rest and both were very good. Read More
(4)
Rating: 5 stars
12/24/2008
As eveyone mentions I remember these from being a kid. They are my all time favorite. really don't know why I don't make them more often. I tried the powdered sugar and granular as suggested they all turned out great. They don't last long. Read More
(3)
Rating: 3 stars
12/10/2013
My friend makes these cookies and I covet them each Christmas so this year I went in search of a recipe to duplicate. I came across this one and another on this site (Pecan Crescents). So many recipes come down to personal preference but I must say this Crescent Cookies recipes paled in comparison to the other. The most notable difference was 2.5 cups flour here vs 2 cups flour 1/2 cup powdered sugar blended in on the other recipe. Having the sugar IN the dough really makes a big difference in texture and sweetness and I much prefer the other version. This one had drier dough that was harder to keep together while rolling and nearly every cookie broke when I gently tossed in the powdered sugar. If you're a fan of these but this version also isn't quite right for your tastes try the "Pecan Crescents." Read More
(3)