This is a fairly simple little butter cookie made with almonds and walnuts and quite similar to Mexican Wedding Cookies.
You begin with some toasted almonds and walnuts. (It looks like I have three types of nuts on the pan but in actuality I simply didn’t have enough whole almonds on hand so I used some sliced almonds as well.)
Once cooled, the nuts are processed with some flour until very fine.
The cookie dough itself is a very simple butter dough recipe with few ingredients that comes together quickly in the mixer and then is turned out to be portioned.
The individual cookie portions are shaped into logs and curved into crescents. It’s not so simple getting the logs even and getting all the cookies to look uniformly crescent-shaped! (At least not for me.)
The formed cookies are chilled and then baked and then cooled. They don’t expand much during baking and totally keep their shape.
Once cooled, they’re dipped in powdered sugar and that’s all she wrote.
I like these because they’re very unique looking, they taste incredible, and they’re dead simple to make. They really don’t differ from the Mexican Wedding Cookies much at all – so it seems a bit like a duplicate recipe when comparing the taste of the final product – but these cookies are certainly less dense and much more buttery. And they certainly have a more involved look.
You could really fancy these up by dipping half of the crescent in tempered dark chocolate and then dipping the chocolate part in ground walnuts/almonds. I did not do this, but you totally could.