There are many types of snow crescent in Hungary. One of them is filled with jam, another is made with walnut, but the final step is always the same in case of every version: when the cookies come out from the oven, hot crescent cookies are rolled in powdered sugar.
Crescent cookies are covered as white, sweet dust as snow.
My grandmother always made walnut crescent cookies for holidays. I remember her hands, her eyes, her voice, her songs, her cookies. I miss her.
My walnut crescent cookies are almost as good as hers but these are the best for my sons.
- 250 grams butter (at room temperature)
- 150 grams sugar
- 300 grams plain flour
- 250 grams walnut (ground)
- 3-5 tablespoons cold water
- 2-3 tablespoons powdered sugar
- ¼ teaspoon vanilla powder
- In a large bowl mix the ground walnut, sugar, flour and pinch of salt.
- Add the soft butter and 3 tablespoons of cold water and mix (using stand mixer with paddle attachment).
- Refrigerate the dough for 2-3 hours.
- Preheat the oven to 190℃ (375°F).
- Line two baking sheets with baking paper.
- Take a piece of the dough (the size of a small walnut) and roll it by hand into a small log and form into a small crescent. Make crescent cookies until you have used up all the dough.
- Bake for about 12-15 minutes.
- In a small bowl mix the powdered sugar and vanilla powder.
- When walnut crescent cookies are still hot, roll them in the powdered sugar and vanilla powder mix and sprinkle with the mix. Let them cool completely.