Recipe courtesy of Gale Gand

Viennese Crescents

This recipe came from one of my earliest pastry assistants, Sandra, when we baked together at the Strathallan Hotel in Rochester, New York. We used to put them on cookie/petits four platters because they froze well. You can also dip them in chocolate, omitting the confectioners' sugar at the end.
  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 6 dozen
Save Recipe


1 cup butter

3/4 cup sugar

1 1/2 teaspoon vanilla extract

2 1/2 cups sifted all-purpose flour

1 cup ground pecans

Confectioners' sugar


  1. Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.
  2. Preheat oven to 350 degrees F.
  3. Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.
  4. Let cool 5 minutes. Dredge them in confectioners' sugar.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Viennese Vanilla Cookies

Karythopitta: Walnut Cake

Squash Scones

Crepes Suzette

Ginger Snaps

Christmas Morning Cinnamon Buns

Cinnamon Stars: Zimtsterne (Germany)

Mexican Wedding Cookies