These cookies have a deep walnut flavor, buttery richness, and are amazingly tender. That is what makes them my favorite. Beware – you can eat an awful lot of these before you know it. They’re that good.
1 Cup (16 tbs)
2 Cup (32 tbs)
1⁄2 Cup (8 tbs)
In a food processor, grind the walnuts until they form a crumbly paste.
In a large bowl (of a stand mixer if you have one), combine the ground walnuts and the other ingredients. With the paddle attachment, or with your fingers, blend until a smooth dough comes together.
Form the dough into a ball, then shape it into a disc and put it into the fridge for 30 min to rest.
Preheat the oven to 350° F/190° C.
Cut the dough into ½” strips, roll them into a rough log shape and then cut those into ½” slices.
Roll the small slices and then curl them to make a crescent shape.
Place them on a cookie sheet lined with baking paper and bake for approximately 10 minutes, or until the edges are just beginning to brown.
Let them cool and dust with powdered sugar to serve. Enjoy.
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