Wednesday, October 20, 2010

Crescent Moon

  • 1 cup walnuts
  • 1/2 cup granulated sugar, divided
  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup sour cream
  • 2 teaspoon vanilla
  • 1/4 teaspoon salt
  • Confectioners' sugar
How to make:
  1. In nonstick skillet, lightly toast walnuts over medium heat, shaking skillet frequently, until nuts are fragrant, about 2 minutes. Set aside to cool.
  2. Transfer walnuts to food processor, and add 1/4 cup granulated sugar. Process until finely ground. In large bowl, with mixer on high, beat butter and remaining granulated sugar until fluffly, about 3 minutes. Gradually add flour, sour cream, vanilla, salt, and walnut mixture until well combined. Divide dough in half. Shape each half into disk. Cover with plastic wrap, and refrigerate 1 hour.
  3. Heat oven to 350 degree F. Flour hands lightly. Working with  half of dough at a time, shape heaping teaspoonfuls into crescents. Place crescents on baking sheet, 2" apart. Bake 18 minutes, or until lightly browned. Cool on baking sheet 3 minutes. While cookies are slightly warm, dredge in confectioners' sugar to coat. Cool completely on wire rack. Repeat with remaining dough and sugar. Store cookies in airtight container. Makes about 6 dozen.

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