Walnut Crescents

A 1950s favorite.

Here’s a bit of a story from a column in the November 22, 1952 edition of the Austin (Minnesota) Daily Herald:

Patter by Pat Erdman

Among the prize-tested recipes printed in the Better Homes and Gardens December issue is one for Walnut Crescents, submitted by Mrs. Edward H. Flitton, 1203 N. Fifth.

Of the hundreds of recipes received each month, only 10 are chosen by the magazine’s tasting test kitchen, so it is apparent that Mrs. Flitton’s cookies must really have something.

So that you may try them for a holiday treat, we’re reprinting the recipe for what the magazine describes as “Melt-in-your-mouth cookies–the dainty kind you like to serve company.”

Walnut Crescents

1/2 cup butter or margarine
1/2 cup shortening
1/3 cup sugar
2 teaspoons water
2 teaspoons vanilla
2 cups enriched flour
1/2 cup chopped black walnuts
Confectioners sugar

Cream butter to soften; then thoroughly cream butter, shortening, and sugar. Mix in water and vanilla, then flour and nuts; chill for 3 or 4 hours. Form dough in long rolls, 1/2 inch across; cut in 3-inch lengths and shape in crescents. Bake on ungreased cooky sheet in slow oven (325 deg. F.) 15 minutes. (Do not brown cookies.) Remove from sheet, cool slightly, and dip in confectioners’ sugar. Makes about 4 dozen.

Mrs. Flitton, who has had the recipe for years, said, “The only time we had these cookies was during Grandad’s visit at our home at Christmas time. The reason for this was that Grandad claimed he know the nature of the ‘stubborn little fellows’ and all the fuss I made about their being too hard to shell was ‘down right laziness.’ Of course, shelling time brought on telling time of his youthful experiences when he gathered black walnuts around his boyhood home.”


From a box sold in River Forest, Illinois.

Walnut Crescents

1 cup butter
1/2 c. confectioners sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup chopped walnuts
1-3/4 cup all purpose flour.

Cream butter and add: one-half cup confectioners’ sugar, the vanilla, and salt and beat until light. Stir in nuts and flour until well mixed.

Divide dough in 8 pieces. On lightly floured board shape in thin rolls about 1/8 inch in diameter. Cut in two-inch pieces. Taper off ends and shape in crescents.

Place on ungreased baking sheets and bake in preheated 300 deg. F. oven 18 to 20 minutes. Remove to tack to cool. Sift confectioners sugar over tops. Store in airtight place.

Makes 5 dozen. Can be frozen. Good keepers.

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