Walnut Crescents
Recipe is from the December 1952 “Better Homes and Gardens” magazine. A hand-written note on the recipe indicates it was first made during the 1959 holiday season!
- ½ cup butter or margarine
- ½ cup shortening
- ⅓ cup sugar
- 2 tsp. water
- 2 tsp. vanilla
- 2 cups enriched flour
- ½ cup chopped black walnuts
- Confectioners’ sugar
Cream butter to soften; then thoroughly cream butter, shortening and sugar. Mix in water and vanilla, then flour and nuts. Chill for 3 or 4 hours. Form dough in long rolls, ½-inch across; cut in 3-inch lengths and shape into crescents. Baked on ungreased cookie sheet at 325 degrees for 15 minutes. (Do not brown cookies.) Remove from cookie sheet, cool slightly and dip in confectioners’ sugar. Makes about 4 dozen.
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