Vanilla Crescents

prepared and photographed by Emily Doscher

If you like shortbread than you’ll love these. Simple and vanilla… nothing complicated here. My kids love them and they are super easy to make.

Size: makes about 3 dozen

2 sticks unsalted butter, softened
1/2 cup confectioners' sugar, plus more for dusting
1 1/2 tbsp pure vanilla extract
2 1/4 cups all-purpose flour
Pinch of salt


Preheat the oven to 350F and position one rack in the upper third and one in the lower third and one in the lower third. Line 2 large baking sheets with parchment paper.

In the bowl of a standing electric mixer fitted with the paddle, beat the butter with 1/2 cup of the confectioners’ sugar until pale white, about 5 minutes. Beat in the vanilla. Add the flour and salt and beat at low speed just until combined.

On a lightly floured surface, roll level tablespoons of the dough into 3″ ropes. Taper the ends slightly and form the ropes into crescents. Carefully transfer the crescents to the baking sheets, about 1/2″ apart.

Bake the crescents for 18-22 minutes, until the bottoms are golden and the tops are pale blonde; shift the baking sheets from top to bottom and front to back halfway through for even baking. Transfer the baking sheets to racks and let the cookies cool for 10 minutes.

Fill a small bowl with confectioners’ sugar. While the cookies are still warm, coat them in the sugar and transfer ┬áto a clean sheet of parchment paper to cool slightly. Roll the cooled cookies in the sugar again and let cool completely.

(The crescent cookies can be stored in an airtight container between sheets of wax paper for up to 1 week. Dust the cookies very lightly with confectioners’ sugar before serving.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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