Walnut Crescent Cookies
These delightful vegan walnut crescent cookies have a hint of lemon, making them perfect for a sweet treat. Light and nutty, they combine the rich flavor of walnuts with a refreshing lemon twist. Easy to bake and enjoy, these charming crescent-shaped cookies are ideal for any occasion. Perfect with a cup of tea or as a thoughtful gift for friends and family.
Cookies Instructions
- Uncover the vegan butter and leave it on a plate for 1-2 hours to soften.
- Prepare the vegan egg replacer according to the package instructions.
- In a large mixing bowl, cream together the softened vegan butter, sugar, and vanilla sugar until light and fluffy.
- Add the vegan egg replacer and grated lemon peel to the butter mixture. Mix until well combined.
- In a separate bowl, combine the all-purpose flour, ground walnuts, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Shape the chilled dough into small crescents and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, sprinkle the cookies with powdered sugar if desired.
- Store the cookies in an airtight container at room temperature for up to two weeks.
Notes
- For the best shape, work with cold dough—if it warms up, pop it back in the fridge for 10 minutes.
- Dust with powdered sugar only after fully cooled so it doesn’t melt.
Equipment Needed
- Mixing Bowl
- Hand Mixer
- Rubber Spatula
- Kitchen Scale
- Plastic Wrap
- Oven
- Sheet Pan
- Parchment Paper
- Wire Rack
- Food Storage Container
Nutrition Facts
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