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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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These cookies are light, delicate, and so delicious. They make a great light dessert or part of a cookie tray. Ingredients:
1/2 pound sweet butter |
6 tbsp. sugar |
1 tsp. vanilla extract |
1 tsp. almond extract |
2 cups flour |
1/4 tsp. salt |
2 cups finely chopped pecans or walnuts |
confectioner's sugar for garnish |
Directions:
1. Cream the butter and sugar.
2. Add the extracts and the flour and salt.
3. Mix in the nuts until just blended - do not overbeat. This is a batter that does not like being handled too much.
4. Shape the dough into a ball, wrap in waxed paper, and chill one hour.
5. Take one tsp of the batter and lightly roll in your hands to form a crescent shape. Keep repeating and placing these, with room to spread a bit, on an ungreased cookie sheet.
6. Bake in a preheated 300 degree oven for about 40 minutes. Keep an eye on them not to burn but they will rise a bit and turn lightly golden. I like using Silpats on my cookie sheets for these.
7. These cookies are delicate so handle with care when removing to cooling racks.
8. When cooled dust with confectioner's sugar.
9. These cookies freeze nicely, if they last that long.
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