STREAMING NOW: Simply Nigella

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.”
READY IN:
30mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  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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