How to Prepare

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. In a cast iron pan, place the walnuts over medium heat and toast them until they turn warm and aromatic. Be careful not to burn them. Set them aside to cool.

3. In a mixing bowl, combine the softened butter and granulated sugar. Use a mixer on low speed to cream them until light and creamy.

4. Add honey, vanilla extract, ground cinnamon, fresh ground nutmeg, and salt (if using unsalted butter) to the butter-sugar mixture. Mix gently until well combined.

5. In a food processor, chop the roasted walnuts to a medium consistency. Add the chopped walnuts to the butter-sugar mixture and mix at a low speed until they are evenly distributed.

6. Slowly add the flour to the mixture while mixing at a low speed until a dough forms. Scrape down the sides of the bowl to ensure everything is well combined.

7. Form the dough into a log shape and wrap it in plastic wrap. Chill the dough in the refrigerator for 20-30 minutes.

8. On a floured surface, take a small portion of the chilled dough and roll it into a log about the thickness of your thumb. Cut it into equal pieces, about the length of your thumb, and shape each piece into a crescent.

9. Place the crescent-shaped cookies on a parchment-lined cookie sheet, leaving a bit of space between them. Bake for 15-20 minutes or until they start to turn light brown.

10. Remove the cookies from the oven and let them cool slightly on the baking sheet. While they are still warm, coat them with powdered sugar by rolling them gently in a bowl of powdered sugar.

11. Allow the cookies to cool completely before serving. Enjoy these delicious walnut crescent cookies with your loved ones!