A crescent-shaped, egg-free teacake-type cookie with your choice of walnuts or pecans.
Ingredients
1/2 cup butter, softened
1/4 cup powdered sugar
1 teaspoon vanilla (use a high-quality Madagascar vanilla for optimal taste)
1 cup all-purpose flour
1 cup finely chopped walnuts or pecans
powdered sugar for dusting cookies
Directions
- Preheat oven to 350° F. Mix butter, sugar and vanilla until blended. Gradually stir in flour, then nuts. Shape into small crescents or 1 inch balls. Place on ungreased cookie sheets. Bake in upper third of oven for 10 minutes or until firm but not brown. Allow to cool, but while still just a bit warm, gently roll in powdered sugar. Cool on wire racks then place on wax paper until firm. Store in airtight container.
Notes
- Submitted by Debra Lapointe of Hatfield, MA, who called them “Delectabites”.
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