This is one of the easiest shortbread cookies to make. After experimenting with this recipe it became one of our favorites. You can play with the presentation of these cookies. If you like chocolate you can dunk the tips, (once they’re cooled), in melted dark semi sweet chocolate, and again into walnut chunks. These little gems supposedly last in the freezer for six months (This has never been tested at my house, we’re lucky if we get them to last until the company comes because they have an evaporating syndrome).

Ingredients:

·          1 1/2 cup butter,

·          1 cup sugar,

·          2 to 2 1/2 cups flour,            

·          1/2 teaspoon salt,

·          1/2 cup ground walnuts,

·          1/2 small chopped walnuts

·          about 1/3 cup Icing sugar for rolling

Methodology:

Mix together all ingredients in large bowl with a mixer. (Except icing sugar) Drop by a teaspoon and shape into crescent moons on an ungreased cookie sheet. Bake at 275 degrees for 12-15 minutes. They should not be brown. Roll in sugar while still warm. ( if dough is a bit tough add a spoon of sour cream…)

Cookie dough can also be piped using an extra-large open spiral tip (use the x-large cookie tip only because of the chunky nuts) If you want to pipe the cookies and don’t have the x-large tip exchange the chopped nuts for ground walnuts. For a change replace the walnuts with Hazelnuts (filberts) or almonds.

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