WALNUT
CRESCENTS
(Yield: 6 dozen)
1 cup walnuts
½ cup sugar
1 cup butter or margarine, softened
2 cups self-rising flour
½ cup sour cream
2 teaspoons vanilla extract
½ cup confectioners’ sugar
In a large skillet, cook walnuts until lightly toasted. Set
aside to cool.
In food processor, combine walnuts and ¼ cup sugar; process
until walnut are finely chopped.
In a large mixing bowl, cream butter and ¼ cup sugar until
light and fluffy. Gradually beat in flour, sour cream, vanilla, and
walnut mixture until well blended. Divide dough in half; wrap with
plastic wrap and refrigerate for 1 hour.
Preheat oven to 325°F. Spray cookie sheets with non-stick
vegetable spray.
Working with one half of the dough at a time, shape rounded teaspoonfuls
of dough into 1-inch crescents. Place, 1½-inches apart, on
prepared cookie sheets.
Bake 20 minutes or until lightly browned around the edges.
Roll warm cookies in confectioners’ sugar to coat. Place on a wire
rack; cool completely.
2 cups self-rising flour
1 cup butter or margarine, softened
1 cup ground almonds
½ cup confectioners’ sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
Confectioners’ sugar
In a large mixing bowl, combine flour, butter, ground almonds, sugar,
vanilla and almond extracts; knead until well blended and mixture holds
together. Shape into a ball; refrigerate, covered, for 1 hour.
Preheat oven to 375°F.
Form the dough into 1-inch balls; form each ball into a 3-inch-long
roll. Place, 2-inches apart, on UNGREASED cookie sheets; curve to
make crescents.
Bake 10 to 12 minutes, until set but not brown. Remove from
cookie sheets; place on a large piece of aluminum foil. Dust generously
with confectioners’ sugar, turn and dust again to coat both sides.
Cool.
 
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