World's simplest cookies. And tastiest, if you ask my kids. Seriously, I thought I had a box of these to give to a friend but the kids kept asking and asking for a "moon cookie"... and one more... and please another one... so that eventually I just gave up and let them go at it! And so the cookies were all gone by breakfast the next day.
I've found the recipe in (where else?) my go-to book, Baking Illustrated, written by the people of America's Test Kitchen. The cookies obviously passed their test, as well as the test of my family :). So I'm here to share. You'll like them.
Crescent Nut Cookies
Makes about 48 cookies
2 cups pecans or walnuts
2 cups (280 gr) all-purpose flour
3/4 teaspoon salt
2 sicks (230 gr) butter, softened
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups (170 gr) powdered sugar
Preheat oven to 350F (160C). Grease or line with parchment paper two large cookie sheets.
Chop half of the nuts, grind the other half until they are the texture of coarse cornmeal; do not overprocess. Mix nuts, flour and salt. In a separate bowl, cream butter and sugar. Add vanilla and flour mixture; mix until just combined. Using a tablespoon to measure, shape the dough into crescents. Bake until golden brown, about 17 minutes. Cool on the rack completely. Roll the crescents in a bowl of powdered sugar to coat with a thick layer of sugar.