Crescent Cookies

4 from 1 ratings

These delicate cookies won Anne Marie Reband second place in the 1998 contest. Reband said the recipe is her grandmother's, and she unexpectedly found it in her file box a few years after she passed away.Chilling time: 2 hours or overnight Yield: 5 dozen cookies

Servings

servings

Ingredients

1/2 cup (1 stick) butter, softened
1/2 cup solid shortening
1/3 cup granulated sugar
2/3 cup finely chopped walnuts
12/3 cup all-purpose flour
1/4 teaspoon salt
1 cup confectioners' sugar plus more for sprinkling
1 teaspoon ground cinnamon

Directions

1. Beat butter, shortening and granulated sugar in bowl of electric mixer until light and fluffy, about 3 minutes. Beat in nuts. Add flour and salt; beat on low until combined. Wrap dough in plastic wrap; refrigerate two hours or overnight.
2. Heat oven to 325 degrees. Roll dough into 1/2-inch thick rope; cut into 2-inch lengths. Form dough into crescents; place on ungreased baking sheet. Bake until set but not browned, 14 to 16 minutes. Cool 5 minutes on sheet; remove to wire rack. Sift together confectioners' sugar and cinnamon. Dip cookies into mixture while still warm; cool completely. Sprinkle with additional confectioners' sugar before serving, if desired.