Serves: 4
Total Calories: 827
Preheat oven to 350° F. In a large mixer bowl at high speed beat butter and sugar until light and fluffy. Beat in water and vanilla. Add flour, nuts and salt beat at low speed until well blended. (If dough is too soft, chill for easier handling.)
To form cookies, roll 1 tablespoon dough in palms to make a 3-inch rope. Curve dough in shape of a crescent or half moon. Place on ungreased baking sheets. Bake for 12 to 15 minutes or until set but not browned. Cool cookies on wire racks for 5 minutes.
Roll in powdered sugar.
This Butter Crescents recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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