2cups(220 g) whole walnuts, measured, then very finely chopped
2cups(250 g) all purpose flour
¾teaspoonsalt
1cup(226 g or 2 sticks) unsalted butter, softened, but still cool
½cup(60 g) confectioners’ sugar
1 ½teaspoonspure vanilla extract
1 ½cups(180 g) confectioners’ sugar for rolling cookies in
Instructions
Adjust oven racks to upper and lower levels. Preheat oven to 325° F. Line two baking sheets with parchment paper.
Mix 2 cups chopped walnuts, flour and salt in a bowl. Whisk together and set aside.
In the bowl of a stand mixer (or using a hand mixer), cream butter and 1/2 cup confectioners’ sugar until light and fluffy, about 2 minutes. Mix in vanilla. Scrape down the sides and bottom of the bowl.
Add flour mixture to the butter mixture and mix on low just until the dough starts to come together. Scrape down the sides and bottom of the bowl. Mix on low until dough is cohesive, about 10 more seconds. Do not overmix.
Scoop 1 tablespoon of dough and roll into a ball. Using your palms, role the ball into a 3-inch long rope. Place the rope on prepared baking sheet and gently turn down the tips of the dough to form a crescent shape. Repeat with remaining dough, placing each cookie 2 inches apart.
Bake cookies at 325° F for 16 to 18 minutes. Halfway through baking, rotate the baking sheets and swap them from top to bottom. Cookies are done when the tops are pale golden and bottoms are beginning to brown.
Let the cookies cool on the pan for 5 minutes, then while they are still warm, place the cookies in a bowl of confectioners’ sugar and coat them evenly. Let them cool completely and before serving adding a second coating of sugar.
Notes
Nuts: Pecans or almonds may also be used in this recipe.Butter: Use butter that is slightly softened and still cool to the touch. If it's too warm, the cookies won't keep their shape.Spreading/flattening: This will happen if the dough is too warm. Use butter that is cool and avoid overworking the dough with your hands. If necessary in warm climates, chill the cookies before baking.Store cookies in an airtight container at room temperature for up to 1 week.Freeze dough for up to 3 months. Defrost in the refrigerator before shaping and baking.