2 sticks butter, room temperature
1/4 cup turbinado
1 tsp vanilla
2 cups all-purpose flour, sifted
1/2 cup pecans, finely minced
1/2 cup walnuts, finely minced
1/2 cup powdered sugar
First cream together the butter, turbinado, and vanilla.
Then slowly add the flour and nuts, just mixing until combined.
Spoon the dough onto plastic wrap and mold into a log. Wrap tight and refrigerator for at least 30 min.
Preheat the oven to 350*F. Remove the dough from the refrigerator and cut into 1/2" circles (the dough freezes well and not all cookies need to be baked immediately). Use your hands to gently mold the cookies into crescent shapes. The dough is loose and can crumble easily, so take your time with this step.
Bake for 12 min.
Allow the cookies to cool for 10 min on the sheet. Then dip into powdered sugar and enjoy. These even taste better the next day!
~Yields 22 cookies.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/12/crescent-cookies.html
Copyright © 2010 Le Grand Fromage. All rights reserved.