Butter Crescents
The Junior League of Lehigh Valley, Pennsylvania
The Eastern Junior League Cookbook
1/2 soft butter
3 tablespoons confectioners’ sugar
1 cup all-purpose flour
1/2 cup finely ground English walnuts
1/8 teaspoon vanilla
Additional confectioners’ sugar
Cream by hand the butter, 3 tablespoons confectioners’ sugar, flour, nuts, and vanilla until blended. Form into a ball and chill for 1-2 hours, or until firm.
Remove dough from refrigerator. Pinch off about 1 rounded teaspoon of the dough at a time. Roll between hands until 2 inches long and about the thickness of a little finger. Bend into the shape of a crescent and place on a well-greased cookie sheet. Bake at 375° for 10-15 minutes. Check crescents after 10 minutes. They should be slightly golden, not brown.
Let cool a few minutes before removing from cookie sheet; they break easily when hot. Cool on wire racks. When still slightly warm, roll lightly in confectioners’ sugar. Store in tightly closed container.
Yield: 50-60 2-inch cookies
Notes:
Used crushed walnuts in place of finely ground
Kept the dough tightly wrapped in plastic while in the fridge
Waited to roll the cookies in powdered sugar until they were fully cooled and ready to be served