1 cup all-purpose flour, sifted
1/4 cup unsalted butter or margarine, softened
1 egg
2 packets of instant vanilla pudding mix
1/4 cup chopped walnuts, ground in a blender
1 cup all-purpose flour, sifted
1/4 cup unsalted butter or margarine, softened
1 egg
2 packets of instant vanilla pudding mix
1/4 cup chopped walnuts, ground in a blender
Mix all ingredients until you get a homogeneous dough
Wrap the dough in aluminum foil and shape into a log
Refrigerate for at least 4 hours or overnight
When ready to bake, cut into slices about 1 cm thick and form into a log about 10 cm long
Demonstrate the crescent moon shape by folding the two ends forward, then place on a baking sheet without greasing
Bake in a moderate oven (170°C) for 20 minutes or until golden brown
Serve with coffee
Yield approximately 20 little cookies.
