Walnut Crescents #2
Yield
3 dozenPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| 1 ¼ | cups |
walnuts
ground |
|
| 2 | each |
egg yolks
|
*
|
| 1 | cup |
butter, unsalted
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 296 | ml |
walnuts
ground |
|
| 2 | each |
egg yolks
|
*
|
| 237 | ml |
butter, unsalted
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, mix flour, sugar and ground walnuts.
Make a little well in the flour mixture and add the egg yolks.
Cut butter into small pieces and add to the flour mixture.
Knead thoroughly and shape into a ball.
Add flour, if needed, to prevent the dough from sticking to the bowl.
Cut the ball in 4 parts and shape each part in a roll about inch thick.
Cut ¼ inch pieces and form small crescents in the palm of your hand.
Place crescents on a greased baking sheet and bake about 9 to 10 minutes, until light brown.
While still warm, roll the crescents in the confectioners sugar (be careful, they break very easily), then place them on a board to cool.
Store in a cookie tin.
The flavor actually improves with time.
Yield: about 3 dozen.
