2 C flour
3/4 t salt
1/2 # unsalted butter, softened (2 sticks)
1/3 C superfine sugar
1 1/2 t vanilla
1 1/2 C powdered sugar
1. Preheat oven to 325 degrees. Mix 1C shopped nuts, flour, and salt in medium bowl; set aside. In food processor, continue chopping remaining 1 C nuts until it resembles cornmeal - 10-15 seconds. Add to flour mixture.
2. Cream butter and sugar until light and creamy, about 1 1/2 minutes at medium speed; beat in vanilla. Scrape sides of bowl then add flour mixture. Beat at low speed until dough just comes together. Scrape down sides of bowl & continue mixing 6-9 seconds more.
3. Using 1 T of dough, roll dough into 1 1/4" balls. Roll each ball into rope that measures 3 1/2" long. Shape each rope into a crescent shape, placing on an ungreased baking sheet, spacing 1 1/2" apart.
4. Bake, reversing position of cookie sheets (from front top rack to back bottom rack) halfway through baking, until tops are pale golden and bottoms are just beginning to brown, 17-19 minutes. Cool cookies on sheets about 2 minutes before transferring them to a cooling rack.
5. Cool cookies to room temperature, about 20 minutes. Roll cookies in powdered sugar to coat them. Will store up to 5 days in covered container (unless you eat them all immediately). You may re-roll in powdered sugar before serving. makes about 4 dozen cookies.
from: The Best Recipe (Cooks Illustrated magazine), 1999, p.427.
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