#23. Russian Walnut Crescents

These are popular European cookies. If you add pecans instead of walnuts, then they are mexican wedding cakes, and if you add almonds, then they are known as Viennese crescents. They are wonderfully flakey, buttery, and simply delicious. You can't go wrong with baking these. Very simple and delicious.

1 1/2C ground walnuts
1/2C powdered sugar
2 sticks softened unsalted butter
1 egg yolk
2 teaspoons vanilla extract
1/2 teaspoon salt
2C all purpose flour
Powdered sugar for dusting after they have been baked.

In a large bowl put the butter, sugar and vanilla extract. Cream well with a mixer. Add the yolk. Mix. Then the nuts until combined, then finish with the salt and flour until combined. Done.
Heat the oven to 350F. On a lined baking sheet form the dough into 'sausages', like 1/2" thick and 3" long. Form like into half circles/crescents. They don't spread much, so 1" spacing is fine. Bake for 15-20 minutes, until slightly golden, they will brown faster underneath, so if that is golden they are ready. Cool. Dust with a good amount of powdered sugar. Enjoy.