12 Days of Christmas Cookies – Day 1: Good Luck Nut Crescents

On the First Day of Christmas, My True Love Made for Me: One Good Luck Nut Crescent Cookie

When deciding what to share with you this holiday season, we thought it would be a great expression of love and appreciation to you, our amazing readers, to share 12 of our favorite Christmas cookie recipes.  So, now through next week, we are sharing one cookie recipe a day  in our 12 Days of Christmas Cookies.

Today, we’re kicking it off with the crumbly, buttery, sugary Good Luck Nut Crescent Cookie.

This luscious little cookie was a recipe that my Aunt Irene given me about 41 years ago when we lived in Baltimore, MD.  They have always been a special favorite of our family members and friends.

These little cookies are crescent shaped with ground nuts scattered throughout the almond and vanilla flavored cookie dough.  They are mixed up easily in one mixer bowl, chilled and shaped into little crescents.  As they are removed from the oven, these little hot, shortbread crescents are dredged in a mixture of cinnamon and sugar, cooled and stored in an air-tight container.

The cinnamon sugar melts in your mouth as this little cookie dissolves upon eating.

By the way, double the recipe because your friends are going to want a lot of these nut crescents.  And, as always, watch out for family members while you’re baking.  Smelling these in the oven will bring them from the far ranges of your home straight to the cooling rack.

As you begin your baking, we wish you and yours a Blessed Christmas from our house to yours.

Good Luck Nut Crescent Cookies

Ingredients

Cookies:
1 2/3 cup flour
1 cup margarine
1/3 cup granulated sugar
2/3 cup ground walnuts (grind about 1 cup of nuts in a food processor for 10 seconds or until they are very granular in size, then measure out 2/3 cup)
1/4 tsp salt
1/2 tsp vanilla
1/2 tsp almond extract

Topping:
1 cup of sugar
1 tsp of cinnamon

Directions

Sift and measure 1 2/3 cup flour in separate bowl.

Mix 1 cup margarine gradually with 1/3 cup granulated sugar.  Cream well.

Add 2/3 cup ground nuts, 1/4 tsp salt, 1/2 tsp vanilla, and 1/2 tsp almond extract.

Then mix in the flour until just incorporated.

Place dough on a plate and cover with plastic wrap, chill thoroughly (about 1 hour, but can be longer).

Make cinnamon sugar mixture to roll warm cookies in by mixing 1 cup sugar and 1 tsp cinnamon.  Place in bowl.  Put aside.

Heat oven to 350 degrees.

Once dough is cool, pinch off small mounds of of dough and roll with fingers on slightly floured surface to the thickness of a pencil.

Cut with a small knife into 2 inch pieces.  To form crescents, move to parchment-covered (un-greased) cookie sheet, curve slightly and pinch ends.

Bake each sheet for 12 min at 350 degrees.

Immediately when out of the oven and while still warm, carefully put cookies in cinnamon-sugar mixture and toss to coat.  Let cool on racks.

Place cookies in storage tin in layers with left over cinnamon-sugar mixture sprinkled on top.

Enjoy!

Roseddy

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Good Luck Nut Crescents

This luscious little cookie was a recipe that my Aunt Irene given me about 41 years ago when we lived in Baltimore, MD. They have always been a special favorite of our family members and friends.

These little cookies are crescent shaped with ground nuts scattered throughout the almond and vanilla flavored cookie dough. They are mixed up easily in one mixer bowl, chilled and shaped into little crescents. As they are removed from the oven, these little hot, shortbread crescents are dredged in a mixture of cinnamon and sugar, cooled and stored in an air-tight container.

Ingredients:

Cookies:
1 2/3 cup flour
1 cup margarine
1/3 cup granulated sugar
2/3 cup ground walnuts (grind about 1 cup of nuts in a food processor for 10 seconds or until they are very granular in size, then measure out 2/3 cup)
1/4 tsp salt
1/2 tsp vanilla
1/2 tsp almond extract

Topping:
1 cup of sugar
1 tsp of cinnamon

Directions:

Sift and measure 1 2/3 cup flour in separate bowl.

Mix 1 cup margarine gradually with 1/3 cup granulated sugar. Cream well.

Add 2/3 cup ground nuts, 1/4 tsp salt, 1/2 tsp vanilla, and 1/2 tsp almond extract.

Then mix in the flour until just incorporated.

Place dough on a plate and cover with plastic wrap, chill thoroughly (about 1 hour, but can be longer).

Make cinnamon sugar mixture to roll warm cookies in by mixing 1 cup sugar and 1 tsp cinnamon. Place in bowl. Put aside.

Heat oven to 350 degrees.

Once dough is cool, pinch off small mounds of of dough and roll with fingers on slightly floured surface to the thickness of a pencil.

Cut with a small knife into 2 inch pieces. To form crescents, move to parchment-covered (un-greased) cookie sheet, curve slightly and pinch ends.

Bake each sheet for 12 min at 350 degrees.

Immediately when out of the oven and while still warm, carefully put cookies in cinnamon-sugar mixture and toss to coat. Let cool on racks.

Place cookies in storage tin in layers with left over cinnamon-sugar mixture sprinkled on top.

Enjoy!

The matriarch of Live Pretty, Roseddy, lives with her husband and children in Orlando, Florida. She is a native of Waynesburg, PA, but she has called the Sunshine State home for over thirty years. In addition to being a fantastic cook, Roseddy is an accomplished seamstress and former Home Economics instructor. Her flower arranging talents are the stuff of legend, and she is a valued member of her church’s altar guild. Roseddy enjoys entertaining, traveling with her husband, and, of course, a good martini.

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