Arnett's Acres
 Walnut Crescents | January 2014

Have I mentioned that we are fortunate to have AMAZING cooks throughout our family. My Grandmother made a very cookie similar to this one that was from Greece. This recipe came from a Betty Crocker cookbook named 110 More Cookie Recipes dated 1989.


Baking temp: 350˚
Baking time: 15 - 18 minutes


3 3/4 cups all purpose flour
3/4 teaspoon ground cinnamon
1 1/2 cups butter, or margarine
3/4 cup light or dark corn syrup
1 tablespoon vanilla
2 1/4 cups ground walnuts
1 1/2 cups powdered sugar


1. Mix flour and cinnamon; reserve.

2. Beat margarine, corn syrup, and vanilla in a large bowl on medium speed until well blended.

3. Stir in flour mixture and walnuts.

4. Cover and refrigerate until chilled and easy to handle, at least 3 hours.

5. Preheat oven to 350˚.

6. Shape dough by rounded teaspoonfuls into rolls, 2 inches long. Place about 2 inches apart on ungreased cookie sheets, shaping to form crescents.

7. Bake until bottoms are light brown, 15 - 18 minutes.

8. Cool on wire racks.

9. Roll in powdered sugar and drizzle with melted semisweet chocolate, if desired.

Makes about 6 dozen cookies.



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