These rich, butter and nut cookies are a Christmas favorite. Their powdered sugar coating looks like freshly fallen snow.

Source: Parents Magazine

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Recipe Summary test

bake:
18 mins
total:
18 mins
Yield:
6 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In nonstick skillet, lightly toast walnuts over medium heat, shaking skillet frequently, until nuts are fragrant, about 2 minutes. Set aside to cool.

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  • Transfer walnuts to food processor, and add 1/4 cup granulated sugar. Process until finely ground. In large bowl, with mixer on high, beat butter and remaining granulated sugar until fluffy, about 3 minutes. Gradually add flour, sour cream, vanilla, salt, and walnut mixture until well combined. Divide dough in half. Shape each half into disk. Cover with plastic wrap, and refrigerate 1 hour.

  • Heat oven to 350°F. Flour hands lightly. Working with half of dough at a time, shape heaping teaspoonfuls into crescents. Place crescents on baking sheet, 2 inches apart. Bake 18 minutes, or until lightly browned. Cool on baking sheet 3 minutes. While cookies are slightly warm, dredge in confectioners' sugar to coat. Cool completely on wire rack. Repeat with remaining dough and sugar. Store cookies in airtight container.

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