Mix dry ingredients: In a large bowl, combine the flour, powdered sugar, salt, and ground walnuts.
Cut in butter: Add the cold cubed butter and work it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Add egg yolk and vanilla: Stir in the egg yolk and vanilla extract, then knead gently until the dough comes together. If it’s too dry, add a teaspoon of cold water at a time.
Chill dough: Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.
Shape cookies: Preheat oven to 350°F (175°C). On a lightly floured surface, roll the dough into small logs (about 1/2 inch thick). Cut into 2-3 inch pieces and gently shape each piece into a crescent (moon) shape.
Bake: Place the crescents on a baking sheet lined with parchment paper and bake for 12-15 minutes, until just starting to turn golden on the edges.
Cool & dust: Let cookies cool slightly, then while still warm, generously dust them with powdered sugar for that signature snowy look.
These cookies melt in your mouth, with a lovely nutty flavor and a hint of vanilla — perfect for Christmas or any cozy winter gathering!
Want me to add some tips on storing or variations like adding a hint of cinnamon or lemon zest?
