This delicious cookie is one of those special family recipes shared and enjoyed from generation to generation. I remember my grandmother making this cookie and keeping it in her special tin, bought out whenever someone would visit for coffee. I couldn’t find the recipe and then not too long ago I was able to spend some time with my Tante Hetty, who was kind enough to send me the recipe. So happy to share with you to enjoy this holiday season!
From by the bay, wishing you soft and buttery cookie food memories!
Hazelnut Crescent Cookies
- 1/4 pound unsalted butter, softened
- 3/4 cup granulated sugar, plus extra 1 cup to coat hot cookies
- 1 cup all purpose flour
- 1 3/4 cup ground hazelnuts
- 1 egg , plus 1 yolk
- 1 teaspoon pure vanilla extract
Use an electric mixer to beat butter until fluffy. Add sugar and beat well until combined , add eggs one at a time , then vanilla. Gradually add flour and nuts and combine well. Put dough in the refrigerator for 2 hours. Preheat oven to 350 degrees F. Set aside to silpat lined baking sheets. Remove dough from fridge and shape into small half moon crescent shapes. Place back in the refrigerator another 10 minutes. Place in oven and bake for 15 minutes, until slightly golden on bottom. While hot toss gently with granulated sugar and cool. Store in an airtight container until ready to use. Will last for about 5 days.