Viennese Crescents

“Another very traditional Christmas cookie. It seems that many countries have a version of this cookie. When they are shaped into balls they are called Mexican Wedding Cookies.” – Calla Ferre

Viennese Crescents

Course: Cookies
Cuisine: Viennese


  • 1 Cup Butter
  • 1/4 Cup Sugar
  • 2 Cups Flour
  • 1 Cup Almonds Ground, Unblanched (See Note)
  • 1 Teaspoon Vanilla
  • Confectioner’s Sugar


  • Cream butter, add other ingredients and mix thoroughly. Shape with fingers into crescents 1-inch thick and 3-inches long. Arrange on buttered cookie sheet.
  • Bake for 35 minutes in slow oven (300 degrees). Cool. Roll in confectioner's sugar. Makes 36 crescents.


Substitute: 1/2 to 3/4 Cup Walnuts or Pecans, Chopped

1946 Recipe – Jean Hansen – From the Fannie Farmer Boston Cooking School Cookbook