Chocolate Dipped Butter Walnut Crescents
|Unsalted butter||8 Tablespoon (1 Stick, At Room Temperature)|
|Confectioners sugar||1⁄2 Cup (8 tbs), sifted|
|Vanilla extract||1 Teaspoon|
|Finely ground walnuts||1⁄4 Cup (4 tbs) (Firmly Packed)|
|Unbleached all-purpose flour||1 Cup (16 tbs)|
|Bittersweet chocolate||3 Ounce|
Preheat your oven to 350Â°F.in a medium-size bowl, cream the butter until light and fluffy.
Stir in the confectioners' sugar.
Add the vanilla and walnuts and mix well.
Sift the flour and salt into the first mixture and stir until smooth.
Lightly flour a cookie sheet.
Scoop up enough dough to form a 1 inch ball.
Roll each ball between your palms into a 3 inch cylinder, form it into a cres cent, and place it on the cookie sheet about 2 inches apart.
Transfer the cookie sheet to the middle of your preheated oven and bake until the edges of the crescents are golden brown, about 13 to 15 minutes.
Remove the pan from the oven and transfer the cookies to a rack to cool.
Melt the chocolate in a small saucepan over low heat or in the top of a double boiler.
Let it cool slightly, and then dip one end of the cooled crescent in the chocolate.
Place the cookies on wax paper to harden.