Walnut Crescent Cookies

2-1/3 cups flour (575 mL)
3/4 cup ground California walnuts (175 mL)
1/4 tsp salt (1 mL)
1/4 tsp cinnamon (1 mL)
1 cup icing sugar (250 mL)
1 tsp vanilla (5 mL)
2 eggs
1 cup cold butter, cubed (250 mL)


1/4 cup melted butter (50 mL)
1/3 cup vanilla sugar (75 mL)

In food processor pulse together flour, walnuts, salt, cinnamon and icing sugar to combine. Pulse in vanilla and eggs. Add butter and pulse to form dough, about 30 seconds.

Shape dough into a disc and wrap in plastic wrap. Refrigerate for at least one hour and up to two days.

Preheat oven to 325˚F (160˚C).

Form chilled dough into little finger shaped cookies, about 1-1/4-inch (3 cm) in length. Shape into crescents and place on parchment lined cookie trays 1-inch (2.5 cm) apart. Bake in preheated oven 10 to 12 minutes or until bottoms are lightly browned.

Brush warm baked cookies with melted butter and roll in vanilla sugar.

Cool cookies completely on wire rack.

Makes about 60 cookies.

Recipe and image courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit www.walnutinfo.com.