Walnut Crescent Cookies

These rich, buttery cookies can be prepared days before the big party and are sure to wow your holiday guests. A sprinkle of vanilla sugar is a delightful addition to each crumbly bite.

2-1/3 cups  flour   575 mL

3/4 cup ground  California walnuts 175 mL

1/4 tsp   salt   1 mL

1/4 tsp   cinnamon  1 mL

1 cup   icing sugar  250 mL

1 tsp   vanilla   5 mL

2   eggs   2

1 cup    cold butter, cubed 250 mL

1/4 cup   melted butter  50 mL

1/3 cup   vanilla sugar  75 mL

In food processor, pulse together flour, walnuts, salt, cinnamon and icing sugar to combine. Pulse in vanilla and eggs. Add butter and pulse to form dough, about 30 seconds.

Shape dough into a disc and wrap in plastic wrap. Refrigerate for at least one hour and up to two days.

Preheat oven to 325?F (160?C).

Form chilled dough into little finger shaped cookies, about 1-1/4-inch (3 cm) in length. Shape into crescents and place on parchment lined cookie trays 1-inch (2.5 cm) apart. Bake in preheated oven 10 to 12 minutes or until bottoms are lightly browned.

Brush warm baked cookies with melted butter and roll in vanilla sugar.

Cool cookies completely on wire rack.

Makes about 60 cookies.

Source: www.walnutinfo.com.

- News Canada

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