- Cook Time
- Prep Time
- 60 ServingsServings
- 2-1/3 cups Flour
- 3/4 cup ground California walnuts
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 cup icing sugar 250
- 1 tsp vanilla 5
- 2 Eggs
- 1 cup cold butter, cubed 250
- 1/4 cup melted butter 50
- 1/3 cup vanilla sugar
1 In food processor pulse together flour, walnuts, salt, cinnamon and icing sugar to combine. Pulse in vanilla and eggs.
2 Add butter and pulse to form a 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.
3 Preheat oven to 325°F. Form chilled dough into little finger shaped cookies, about 1-1/4-inch in length.
4 Shape into crescents and place on parchment lined cookie trays 1-inch apart.
5 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.
6 Cool cookies completely on wire rack.
Source: California Walnut Board