9 cresent recipes

Crescent cookies are buttery shortbread crescents rolled in cinnamon powdered sugar while warm. A six-ingredient holiday classic also called Mexican wedding cookies or kifli.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Coconut crescents dipped in semi-sweet chocolate, made with flaked coconut, powdered sugar, and dry milk. A no-bake candy that looks like you bought it from a chocolate shop.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

Buttery cocoa crescent cookies loaded with ground pecans and rolled in powdered sugar. Melt-in-your-mouth tender with a deep chocolate twist on the classic Mexican wedding cookie. Makes about 3.5 dozen.

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Nusskipferl (Austrian nut crescents) roll a buttery sour cream yeast dough around a ground almond and egg white filling. Flaky, tender, and lightly sweet with a nutty center.

Tender almond crescent cookies with oats and vanilla, showered in powdered sugar. This recipe makes four dozen, so there's plenty for the cookie exchange.

French-Italian almond crescent cookies rolled in pine nuts. Just four ingredients, naturally gluten-free, with a chewy-crisp texture from an overnight rest before baking.