Romanian crescent butter cookies (Cornulete vanilate)

Romanian Crescent Butter Cookies (Cornulete vanilate) are traditional Romanian Christmas Cookies made with ground nuts and dusted with vanilla sugar!

These walnut crescent cookies are a classic European Christmas treat that exudes delicacy. The exact origin of these cookies is unknown, but they have been a popular dessert in Romania for many generations. They are typically served during holidays, weddings, and other special occasions. The recipe for "cornulete vanilate" has been passed down through families for generations and has become a staple of Romanian cuisine.

These cookies have a delicate and buttery texture that melts in your mouth, reminiscent of shortbread, with an added crunch from chopped walnuts. After baking, they are coated with confectioner’s sugar, giving them a snowy appearance.

Every year, my mother would include walnut crescents in her Christmas baking collection, which was quite impressive. These walnut crescents are simply irresistible, with a melt-in-your-mouth texture that is delicate and addictively moreish. Even though they're commonly associated with Christmas, they're a comforting treat that can be enjoyed at any time, especially when paired with a cup of coffee in the morning.

What are Cornulete vanilate?

"Cornulete vanilate" are delightful traditional Romanian cookies, also known as vanilla crescent cookies. Think of them as Romanian versions of the Austrian Vanillekipferl. These cookies are made with simple ingredients like cold butter, flour, and ground walnuts or hazelnuts. The dough is shaped into crescent moons and baked until golden brown. After baking, they’re dusted with a fine powder of powdered sugar mixed with vanilla sugar for a sweet touch.

These crescent-shaped cookies are perfect for the holiday season or special occasions. Enjoy them with a cup of tea or coffee for a delicious treat. The combination of buttery dough, rich nutty flavor, and crumbly texture makes them a favorite for many. Whether you're making them for the first time or perfecting your recipe, these cookies are sure to bring joy to your holiday cookie trays!

Ingredients

With just a handful of simple ingredients, you can whip up these delightful vanilla crescent cookies that are perfect for the holiday season! Here’s what you need:

• Flour: Use plain flour or cake flour for a flaky dough.
• Sugar: For a touch of sweetness, sprinkle your cookies with powdered sugar (also known as icing sugar). You can also use vanilla sugar for an extra flavor boost—just store a vanilla bean in a jar of powdered sugar.
• Butter: Cold butter is essential for creating a crispy, buttery texture in these cookies.
• Walnuts: Ground walnuts are traditional, but feel free to use finely chopped almonds or hazelnuts for a different twist.

Find the full printable recipe with specific measurements below.

Instructions to make crescent butter cookies

• Preheat and Prep: Start by heating your oven to 325°F (160°C). Line a baking sheet with parchment paper to keep your cookies from sticking.
• Mix Dry Ingredients: In a large mixing bowl, combine sifted flour, powdered sugar, and ground walnuts. Add a splash of vanilla essence and mix everything together.
• Incorporate Butter: Grate or cut your cold butter into small cubes and add it to the bowl. Use a pastry cutter or your hands to work the butter into the flour mixture until a crumbly dough forms. This should take about 2-3 minutes. The dough will start to come together when you press it between your fingers.
• Chill the Dough: Wrap the dough ball in plastic wrap and refrigerate for 30 minutes. This helps the dough firm up and makes it easier to shape.
• Prepare the Sugar Mixture: While the dough chills, mix some powdered sugar and vanilla sugar in a small bowl and set aside.
• Shape the Cookies: Once chilled, take a piece of dough (about the size of a walnut) and roll it into a ball. Shape each ball into a crescent or horseshoe shape. Place them on your lined baking sheet.
• Bake: Bake the cookies in the preheated oven for about 10-12 minutes, or until they’re golden brown. Keep an eye on them, especially if it’s your first time baking these, as baking times can vary.
• Coat and Cool: While the cookies are still warm, roll them in the powdered sugar mixture to coat them evenly. Let them cool completely on a wire rack before serving.

Make the dough.

Form into crescent shape.

Bake cookies.

Dip cookies in a bowl with powder sugar.

Enjoy your delicious "cornulete vanilate cu nuca"!

Substitutions

The main ingredients in Cornulete Vanilate are flour, butter, sugar, vanilla, and walnuts. Here are some possible substitutions for these ingredients:

• Flour: Swap all-purpose flour for cake flour, or use a gluten-free flour blend if needed.
• Butter: If you don’t have butter, try lard, margarine, or shortening. Just remember, this will slightly change the flavor and texture.
• Sour cream: Adding sour cream to your crescent butter cookies can make a big difference in their texture and flavor. 
• Sugar: Instead of powdered sugar, you can use granulated sugar, brown sugar, or coconut sugar. Each option will add a unique flavor twist.
• Vanilla: Use vanilla extract, vanilla bean paste, or even vanilla powder if you don't have vanilla sugar. For a different flavor, try almond extract or lemon zest.
• Walnuts: Substitute with almonds, hazelnuts, or pecans, or omit the nuts altogether if you prefer.

Remember, substitutions may alter the flavor and texture of the cookies, so it's best to experiment with small batches first to find the perfect substitution that suits your taste.

Variations

Here are some variations for crescent butter cookies:

• Chocolate Crescent: Add cocoa powder to your dough for a rich chocolate flavor.
• Almond Crescent: Swap out the walnuts for chopped almonds for a nutty twist.
• Lemon Crescent: Mix in some lemon zest for a refreshing, tangy note.
• Coconut Crescent: Replace the walnuts with desiccated coconut for a tropical flavor.
• Orange Crescent: Add orange zest to the dough for a zesty, citrusy touch.
• Cinnamon Crescent: A pinch of cinnamon will give your cookies a warm, spicy kick.
• Hazelnut Crescent: Use chopped hazelnuts instead of walnuts for a different nutty flavor.
• Cardamom Crescent: For a fragrant twist, mix in ground cardamom.

Equipment

Here’s a handy list of equipment you'll need to whip up your crescent butter cookies:

• Mixing Bowls: Essential for combining your dry ingredients and mixing them with the wet ones. Use a large bowl for the main dough and a small bowl for any additional ingredients or toppings.
• Measuring Cups and Spoons: For accurately measuring out your simple ingredients like flour, sugar, and spices.
• Baking Sheet: The perfect surface for baking your cookies. Make sure it’s lined with parchment paper or a silicone mat to prevent sticking.
• Food Processor or Pastry Cutter: Ideal for chopping your nuts, like walnuts, to get them to the right consistency.
• Plastic Wrap or Cling Film: Use this to cover your cookie dough while it chills in the fridge.
• Oven: The must-have for baking your delicious crescent-shaped cookies until they’re golden brown.
• Cooling Rack: Helps your cookies cool evenly after baking, ensuring they’re ready for a sweet taste test.
• Sieve: For dusting your cookies with powdered sugar or vanilla sugar to add that final touch of sweetness.

Optional but helpful:

• Stand Mixer or Hand Mixer: Makes mixing the dough a breeze, especially if you’re making a large batch.
• Pastry Brush: Great for brushing off excess flour from the cookies before they go into the oven.

Storage

• Cool Completely: Before storing, make sure your cookies are completely cool. Place them on a cooling rack to cool to room temperature.
• Use an Airtight Container: Transfer the cooled cookies to an airtight container. This helps keep them fresh and prevents them from becoming stale.
• Separate Layers: If you’re stacking the cookies, place a piece of parchment paper between layers to prevent them from sticking together.
• Room Temperature Storage: Store the container at room temperature in a cool, dry place. Your cookies should stay fresh for about 1-2 weeks.
• For Longer Storage: If you want to keep them for a longer time, you can freeze the cookies. Place them in a freezer-safe container or plastic wrap. They can be frozen for up to 3 months. When ready to enjoy, let them thaw at room temperature.

FAQ

Pairing

Crescent butter cookies are wonderfully versatile and pair beautifully with a range of hot and cold treats. Here are some tasty pairing ideas to enjoy with these delightful cookies:

• Tea: Enjoy your crescent butter cookies with a soothing cup of tea, like Earl Grey or English Breakfast. The mild flavors of the tea perfectly complement the subtle sweetness of the cookies.
• Coffee: A latte or cappuccino makes a great match for crescent butter cookies. The rich, bold flavors of the coffee enhance the buttery taste of the cookies.
• Hot Chocolate: For a cozy treat, pair your cookies with a warm mug of hot chocolate. The creamy sweetness of the hot chocolate pairs beautifully with the cookies' buttery flavor.
• Ice Cream: Add a scoop of vanilla ice cream or your favorite flavor alongside your crescent butter cookies. The creamy texture and sweetness of the ice cream are a delicious complement to the buttery cookies.
• Fresh Fruit: Pair your cookies with fresh fruit like strawberries or raspberries. The tartness of the fruit balances out the sweetness of the cookies, creating a refreshing combination.
• Chocolate: Treat yourself by enjoying your cookies with a piece of chocolate—whether it's rich dark chocolate or creamy milk chocolate. The depth of the chocolate flavor pairs wonderfully with the buttery cookies.

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Recipe

Romanian crescent butter cookies (Cornulete vanilate)

Alexa's Cuisine

With a delightful buttery taste and a melt-in-your-mouth texture, these butter cookies are both crisp and delicious, leaving you wanting more after every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Desserts

Cuisine Romanian

Servings 25 people

Calories 488 kcal

Equipment

• Baking sheet
• Stand mixer
• Parchment paper
• Cooling rack
• measuring cups

Ingredients

  

1x2x3x

• 450 grams unsalted butter or lard
• 1 kilogram all-purpose flour
• 525 grams walnuts ground
• 2 teaspoons baking powder
• Lemon or orange zest
• ½ teaspoon salt
• ⅔ cup water
• 5 tablespoons sugar
• 400 grams powder sugar also called confectioners' sugar, icing sugar
• 2 tablespoons Vanilla sugar

Instructions

 

Mix Dry Ingredients

• ​In a large mixing bowl, combine sifted flour, powdered sugar, and ground walnuts. Add a splash of vanilla essence and mix everything together.

Incorporate Butter

• ​Grate or cut your cold butter into small cubes and add it to the bowl. Use a pastry cutter or your hands to work the butter into the flour mixture until a crumbly dough forms. This should take about 2-3 minutes. The dough will start to come together when you press it between your fingers.

Chill the Dough

• ​Wrap the dough ball in plastic wrap and refrigerate for 30 minutes. This helps the dough firm up and makes it easier to shape.

Prepare the Sugar Mixture

• ​While the dough chills, mix some powdered sugar and vanilla sugar in a small bowl and set aside.

Preheat the oven

• Start by heating your oven to 325°F (160°C). Line a baking sheet with parchment paper to keep your cookies from sticking.

Shape the Cookies

• ​Once chilled, take a piece of dough (about the size of a walnut) and roll it into a ball. Shape each ball into a crescent or horseshoe shape. Place them on your lined baking sheet.

Bake

• Bake the cookies in the preheated oven for about 10-12 minutes, or until they’re golden brown. Keep an eye on them, especially if it’s your first time baking these, as baking times can vary.

Coat and Cool

• ​While the cookies are still warm, roll them in the powdered sugar mixture to coat them evenly. Let them cool completely on a wire rack before serving.

Notes

Keep cookies in a glass airtight container for up to 2-4 weeks.

Nutrition

Calories: 488kcalCarbohydrates: 53gProtein: 7gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 39mgSodium: 135mgPotassium: 140mgFiber: 2gSugar: 19gVitamin A: 454IUVitamin C: 0.3mgCalcium: 50mgIron: 3mg

Keyword butter cookies, cornulete vanilate, crescent cookies

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Food safety

Here are some food safety tips to keep in mind when making and storing crescent butter cookies:

• Wash your hands thoroughly before handling any food, including the ingredients for the cookies.
• Make sure to use fresh, high-quality ingredients, and check the expiration dates on any packaged items.
• When working with raw egg yolks, be sure to handle them properly to avoid the risk of salmonella. Use pasteurized egg yolks if possible, or use a recipe that does not call for raw eggs.
• Keep your work surfaces, utensils, and equipment clean and sanitized throughout the cooking process.
• Store the cookies in an airtight container at room temperature or in the refrigerator, depending on the recipe, to prevent contamination from bacteria or other microorganisms.
• If you are giving the cookies as a gift or bringing them to a party, be sure to transport them safely in a clean, covered container.
• When serving the cookies, make sure they are not left out at room temperature for more than two hours. If they have been out for longer than that, they should be discarded.