¼ cup filberts
1¼ cups self-rising flour
½ cup butter or margarine, softened
½ cup confectioners’ sugar

Preheat oven to 400°F.

Place the filberts in a 9x9-inch baking pan.  Bake 8 to 10 minutes or until lightly toasted.  Cool.  Place in blender; blend until finely chopped.

Reduce oven temperature to 350°F.

In a large mixing bowl, combine filberts, flour, butter, and confectioners’ sugar.  With fingertips, mix until a stiff dough forms (add a few drops of water, if necessary).  Shape level teaspoonfuls of dough into 1¾x½-inch crescents.  Place, 2-inches apart, on UNGREASED cookie sheets.

Bake for 10 minutes or until delicately browned.  Remove from cookie sheets; cool on a wire rack.

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