Page 194 - Classic Cookies with Modern Twists

Walnut Crescents

Th ese melt-in-your-mouth , sugarcoated nut cookies have brethren
in many cu ltures: Viennese kipferl, Greek kourabiedes, Russian
tea ca kes, and Mexica n wedding cookies or polvorones. Th ey ca n
be made with any var iety or combination of nuts. I’ve added a dash

of orange-ower water to my recipe, taking a cue from the Greek
version of this holiday favor ite.

MAKES ABOUT 4 DOZEN COOKIES

2⅓ cups toasted walnuts, divided
1⅓ cups all-purpose flour, divided

¾ teaspoon fine sea salt

1 cup (2 sticks) unsalted butter, room temperature
1⅓ cup superfine suga r, divided

½ teaspoon orange -flower water, or to taste

1. In the bowl of a food processor tted with the met al blade,
pulse 2 cups of the walnuts with ⅔ cup of the our until the nuts
resemble coarse cr umbs. Transfer the ground nuts to another

bowl, add the remaining ⅔ cup our and salt, and stir to
combine. Coarsely chop the remaining ⅓ cup walnuts and add
them to the bowl.

2. In the bowl of a st and mixer tted with the paddle
att achment, or using a handheld electric mixer, beat the butter
and sugar on medium-high speed until the butter is uff y and