Swapped by Jill Astmann. Adapted from her Grandma Millie.
These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.
- Yield:Makes about 48 cookies
- 1/2 cup butter
- 1/3 cup sugar
- 2 teaspoons vanilla
- 1/2 cup chopped walnuts
- 1/2 cup shortening
- 2 teaspoons water
- 2 cups flour
- Confectioner's Sugar for dusting
Cream butter to soften, then thoroughly cream butter, shortening, and sugar. Mix in water and vanilla, then flour and nuts.
Wrap dough in plastic wrap. Chill dough for 3- 4 hours.
Preheat oven to 325°F. Form dough into long rolls, 1/2" across. Cut into 3" lengths and shape into crescents. Bake on an parchment-laced sheet for about 15 minutes.
Cool slightly on the pan, then sift confectioner's sugar over. They are very fragile, handle carefully.