Greek Nut Crescents (Kourabiedes)


2 sticks unsalted butter, softened
1/3 cup plus 2-1/2 cups confectioners’ sugar
2 teaspoons kosher or sea salt
1 teaspoon vanilla extract
1-3/4 cups plus 2 tablespoons all-purpose flour
2 cups very finely chopped nuts, such as walnuts, almonds, or pecans (a food processor is ideal for this job)


Using a standing or electric mixer, beat the butter until very creamy, 2 minutes. Add ⅓ cup sugar, plus the salt and vanilla, and beat well. Add the flour and nuts, and beat until combined. Cover the bowl with plastic wrap and refrigerate 30 minutes.

Preheat your oven to 350° and position the racks in the middle, with space in between. Line two baking sheets with parchment paper.

Break off a tablespoon-size piece of dough, roll it into a cylinder, turn it into a crescent shape, and transfer it to the baking sheet. Repeat with remaining dough. Bake, rotating pans halfway through, until browned on the bottom, 20 to 25 minutes. While still warm, toss cookies gently with the remaining 2-½ cups of powdered sugar to coat. Repeat once cookies have cooled.


about 50 cookies

Preparation Time

40 Minutes

Total Time

90 Minutes

Leave a Comment