Gluten-Free Vanilla Crescent Cookies

  • Serves

    makes 2 1/2 Dozen


Akin to the famed Mexican wedding cookies, Greek kourambiethes, and Southern pecan balls, these crumbly shortbread crescents, made gluten-free with a variety of specialty flours, are showered with confectioners' sugar while hot from the oven.


  • 1 cup confectioners' sugar, plus more for finishing cookies
  • 14 tbsp. unsalted butter, softened
  • 2 tsp. vanilla extract
  • 6 oz. walnuts or almonds, finely ground in food processor
  • 1 14 cups plus 2 tbsp. tapioca flour
  • 12 cup chickpea flour
  • 13 cup chestnut flour
  • 14 cup white rice flour
  • 12 tsp. fine salt


Step 1

Heat oven to 325°. In bowl of a stand mixer fitted with a paddle, beat together sugar, butter, and vanilla on medium-high speed until pale and fluffy, 1-2 minutes. Add walnuts, tapioca, chickpea, chestnut, and rice flours and salt, and mix on low speed until just combined. Transfer dough to a lightly floured work surface and form into a rough cylinder; divide cylinder into 30 equal pieces, about 1 oz. each. Working with one piece at a time, roll dough between palms of hands to form a link sausage shape, about 2" long. Taper ends, and bend slightly to form a crescent; repeat with remaining dough pieces and transfer to parchment paper-lined baking sheets, spaced 2" apart.

Step 2

Bake, rotating baking sheets top to bottom and front to back halfway through cooking, until firm and lightly browned at edges, 15 minutes. Transfer to a wire rack and sift over confectioners' sugar until all cookies are well-coated. Let cool completely before serving.

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