1 cup unsalted butter or margarine at room temperature - 240g
1/2 cup confectioner's sugar - 65g
2 tablespoons vanilla extract
1 3/4 cups all-purpose flour - 260g
1 cup chopped walnuts or pecans or hazelnuts - 100g
1/2 cup confectioner's sugar - 90g
1 cup unsalted butter or margarine at room temperature - 240g
1/2 cup confectioner's sugar - 65g
2 tablespoons vanilla extract
1 3/4 cups all-purpose flour - 260g
1 cup chopped walnuts or pecans or hazelnuts - 100g
1/2 cup confectioner's sugar - 90g
In a large bowl, cream the butter, confectioner's sugar, and vanilla extract
Add the flour and nuts and mix well
Cover and refrigerate for 30 minutes or until firm enough to handle
Remove small pieces of dough, roll into balls on a lightly floured surface to about 1 inch thick, and shape into crescent rolls
Cut into 5cm lengths, place in an ungreased baking sheet, form crescent shapes with a 2cm space between each one
Bake in a moderate oven (180°C) for about 20 minutes or until firm when touched
While still warm, roll in confectioner's sugar
Store in airtight containers
Yields 60 cookies.
