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Shortbread Crescents (Egg, Soy, Nut and Peanut Free)

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“This recipe is from the Food Allergy News Cookbook. My 2 yr. old grandson has many food allergies and finding tasty food for him is a priority for me. These cookies are quite good, and to him, they are delicious! You cannot find store bought cookies for children allergic to soy. I will continue my quest to help this child have good food that is safe for him.”
36 cookies

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper; set aside.
  2. In a large bowl, combine, flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg. Set aside,.
  3. In another bowl, stir together butter, 2/3 cup confectioners sugar, and vanilla extract.
  4. Add half of the dry mixture to butter mixture. Blend well. Add the rest of the dry mixture, and blend well.
  5. Form a tablespoon of dough into a log, then shape the log into a crescent. Place on cookie sheet.
  6. Bake 14 minutes. Cookies will be a pale color. Cool 1 minute on cookie sheet. Transfer to cooling racks and cool for 5 minutes.
  7. While still warm, drag cookies in confectioners sugar.

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