Serves: 4
Total Calories: 860
Preheat oven to 350°. In a large mixer bowl at high speed, beat butter and sugar until light and fluffy. Beat in water and vanilla.
At low speed, beat in flour, nuts and salt until well blended, (If dough is too soft, chill for easier handling.) To form cookies, roll 1 tablespoon of the dough in palms of hands 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. Remove from baking sheets and cool cookies on wire racks for 5 minutes.
Roll in powdered sugar cool completely.
This Butter Crescents recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
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