Serves: 60
Total Calories: 58
1 Preheat oven to 350°F. Grease and flour 2 large baking sheets.
2 In a food processor, combine the walnuts and sugar. Process until the nuts are finely chopped. Add the flour and process until blended.
3 Add the butter a little at a time and pulse to blend. Remove the dough from the container and squeeze it together with your hands.
4 Pour the remaining 1 cup of sugar into a shallow bowl. Pinch off a piece of dough the size of a walnut and form it into a ball. Shape the ball into a crescent, tapering the ends. Gently roll the crescent in sugar. Place the crescent on a prepared baking sheet. Repeat with the remaining dough and sugar, placing each cookie about 1 inch apart.
5 Bake 15 minutes or until lightly browned. Place the baking sheets on wire racks to cool 5 minutes.
6 Transfer the cookies to the racks to cool completely. Store in an airtight container up to 2 weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Walnut Butter Cookies recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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