A cookbook should be treated like a school textbook. When reading it, or cooking from it, keep a pencil handy for notations. Underline things you especially want to remember, make notes–just don’t be afraid to write in it. [. . .] In the future you will find that your own notes have added to the book and made it more valuable to you.
–Maida Heatter, Book of Great Cookies
In an age dominated by digital screens and instant access, where virtually every recipe imaginable is merely a click away, there remains an undeniable charm in the tangible experience of a physical cookbook. For me, nothing quite compares to settling down with a well-loved, ink-on-paper volume, each turned page promising a new culinary adventure and a journey through time-tested techniques.
My personal cookbook collection is extensive, verging on what some might playfully call an obsession. Among these treasured tomes are several handed down from my mother, their covers softened with age and use, their pages bearing the faint scent of flour and vanilla. Inscribed with her maiden name, these books are rich tapestries of family history, their worn bindings and butter-splashed pages filled with handwritten notes—first my mother’s, now often intertwined with my own. These annotations are more than just cooking instructions; they are markers of shared memories, successful dinners, and the occasional kitchen mishap, making each book a priceless heirloom.
Chief among these cherished volumes is Maida Heatter’s seminal Book of Great Cookies, a true classic that houses what I consider to be the most exquisite walnut crescent cookies you will ever have the pleasure of tasting.
Maida Heatter’s Walnut Crescent Cookies: A Timeless Holiday Classic
The holiday season, with its crisp air and twinkling lights, naturally beckons us into the warmth of the kitchen. For many, this time of year is synonymous with baking—the comforting aroma of spices, the rhythmic sound of a mixer, and the joy of sharing homemade treats with loved ones. Among the myriad of festive confections, Maida Heatter’s Austrian Walnut Crescents stand out as a truly special indulgence. These delicate, buttery cookies, lightly dusted with powdered sugar, are not just a recipe; they are a cherished tradition, a taste of nostalgia that captures the very essence of holiday cheer.
The Culinary Legacy of Maida Heatter: “The Queen of Desserts”
Over the years, I’ve gleaned invaluable wisdom from the esteemed pastry chef and prolific cookbook author, Maida Heatter. Often celebrated as “The Queen of Desserts,” Heatter’s influence on the baking world is profound and enduring. Her illustrious publishing career spanned more than four decades, during which she earned an impressive five James Beard Foundation cookbook awards, a testament to her mastery and dedication.
What sets Maida Heatter apart is her uniquely clear, accessible approach to recipe instruction. She had an unparalleled ability to demystify complex baking processes, making them approachable even for novice bakers. Reading her cookbooks feels less like following rigid instructions and more like receiving warm, encouraging guidance from a highly knowledgeable friend. This distinctive style not only instills confidence in the baker but invariably leads to deliciously successful results.
From the indispensable Book of Great Cookies (a personal favorite that has seen countless splatters and dog-ears in my kitchen) to the luxurious Book of Great Desserts and the decadent Book of Great Chocolate Desserts, her meticulously crafted recipes have formed the very bedrock of my passion for baking. It’s hard to imagine my kitchen shelves without her invaluable contributions, and I wholeheartedly recommend her books to anyone looking to elevate their baking skills and enjoy truly exceptional treats.
To delve deeper into the life and artistry of this culinary icon, explore Saveur Magazine’s insightful interview and article, “The Queen of Cake.”
Austrian Walnut Crescents: A Beloved Christmas Tradition
For over three decades, my mother has faithfully prepared Maida Heatter’s walnut crescent cookies, affectionately known as “Austrian Walnut Crescents” in her cookbook. These delightful cookies have become an eagerly anticipated part of our family’s holiday celebrations, a culinary tradition that friends and relatives look forward to every Christmas. So frequently has this recipe been consulted, in fact, that her well-worn copy of the Book of Great Cookies now instinctively falls open to the exact page where these treasures reside.
The magic of these cookies lies in their simplicity and sublime flavor. Crafted from just six core ingredients, these crescent-shaped delights boast a wonderfully delicate, melt-in-your-mouth buttery texture. Each bite is infused with the warm, rich notes of finely ground walnuts, all beautifully complemented by a generous, snow-like dusting of confectioner’s sugar. Their elegant shape and pristine white coating make for a truly beautiful presentation on any holiday cookie platter, a tempting array that few can resist (if you’re willing to part with them, that is!).
Through the years, my mother has subtly adapted Heatter’s original recipe by making these cookies slightly smaller. We’ve found that this more petite size is perfectly suited for holiday noshing, allowing guests to sample a wider array of festive cookie varieties without feeling overwhelmed. This adjustment ensures that these delicate crescents remain a cherished part of a diverse holiday spread.
It’s important to note that the baked cookies are indeed quite delicate. As such, it’s not uncommon for a few to gently break when being transferred to cooling racks. This is an entirely expected part of the process. As a child, I always made a point of lingering in the kitchen during this critical transfer period, eagerly staking my claim to any and all “broken” cookies. These deemed unsuitable for gifting were, in my estimation, the perfect snack for a budding cookie connoisseur!
The allure of these cookies extends beyond their exquisite taste; it’s also in the stories and memories they create. The simple act of shaping the dough, the careful baking, and the final dusting of sugar are all integral parts of a tradition that binds generations. Each year, as the aroma of walnuts and vanilla fills the air, it’s a fragrant reminder of holidays past and a promise of joy yet to come.
Santa’s Favorite: A Christmas Eve Tradition
Walnut Crescent Cookies are an absolute dream paired with a steaming cup of tea, offering a moment of quiet indulgence. However, for those who prefer something cooler, I’ve heard countless tales of their delightful compatibility with a cold glass of milk.
Let’s just say that “Santa” himself seemed to harbor a particular fondness for these cookies. Every Christmas Eve, after I meticulously left him a plate, I’d awaken to find nothing but a few stray crumbs remaining. In fact, one year as a small child, I remember expressing concern that my yearly offering might be growing tiresome for the jolly old fellow. My father, with unwavering confidence, assured me that of all the cookies in our kitchen, Santa would undoubtedly choose the walnut crescent cookies. He was right, of course. My dad clearly had an inside scoop with the big guy!
Beyond the delightful taste and festive appearance, these cookies embody the spirit of giving and sharing that defines the holiday season. They are a labor of love, a handmade gesture that speaks volumes, creating lasting memories and weaving themselves into the fabric of family traditions year after year.
Explore more delightful cookie recipes from our collection:
Bouchon Chocolate Chunk Cookies
Josephine’s Anise Cookies
Bittersweet Chocolate Rugelach
Venetian Cookies
Classic Austrian Walnut Crescent Cookies Recipe
Print Recipe
Rating: 5 from 4 votes
Crescent Cookies with Walnuts
by Amanda Biddle
These buttery, powdered sugar-topped Austrian Walnut Crescent Cookies are a longtime favorite on our Christmas cookie trays. Adapted from Maida Heatter’s Book of Great Cookies (Knopf, 1977).
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 36 servings (approximately 3 small cookies each)
Ingredients
- 1-1/2 cups shelled walnut halves (about 5.25 ounces)
- 1 cup unsalted butter, room temperature
- 2 teaspoons pure vanilla extract
- ⅔ cup granulated sugar
- 2-1/2 cups sifted all-purpose flour
- Confectioner’s sugar for dusting
Instructions
- Preheat oven to 325 degrees F with racks in upper- and middle-third positions.
- Pulse walnuts in the bowl of a food processor or blender until very fine. As Heatter notes, it’s okay for the walnuts to develop an oily appearance as they’re ground. Set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add the vanilla and ground walnuts and mix until combined, stopping and scraping the bowl as needed. Add the granulated sugar, and beat until incorporated.
- With the mixer on low speed, add the sifted flour, 1/2 cup at a time, until combined, scraping the bowl once or twice.
- Place a piece of wax paper on your countertop. Using a one teaspoon measuring spoon, divide the dough into rounded portions. Roll each ball between your cupped palms until about 2-1/2 inches in length. The roll should be slightly thicker in the middle, with tapered ends.
- Curve the rolled dough into a “C” shape and place on parchment-lined baking sheets, about 1-inch apart.*
- Bake cookies 16-18 minutes, rotating pans halfway through. The finished cookies should be lightly-browned on the tapered ends, and still light in the center. Remove cookies from oven and let stand 1-2 minutes.
- When cookies have slightly firmed, use a thin metal spatula to gently transfer them to wire cooling racks set over wax paper. The cookies are very delicate, so don’t be surprised if a few break.
- While the cookies are warm, dust generously with confectioner’s sugar. When cooled to room temperature, store in several layers between pieces of wax paper in an airtight container for up to a week. If cookies are stored, re-dust with powdered sugar before serving for the prettiest presentation.
Notes
*We use about 4 cookie sheets to bake the entire recipe, two sheets at a time. If reusing cookie sheets, let them cool between batches. Using a hot pan will affect the baking time.
Maida Heatter’s original recipe yields 56 cookies. We like to make them smaller for cookie trays, thereby increasing the yield to 9 dozen. The recipe is easily halved. To make larger cookies, divide the dough into 56 balls and roll to about 4-inches long. Larger cookies will need to bake about 20 minutes.
Nutrition Estimate
Calories: 79 kcal | Carbohydrates: 6 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 13 mg | Potassium: 9 mg | Sugar: 3 g | Vitamin A: 160 IU | Calcium: 3 mg | Iron: 0.2 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
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