- 1 c. walnuts
- ½ c. sugar
- 1 c. butter
- 2 c. all-purpose flour
- ½ c. sour cream
- 2 tbsp. vanilla extract
- ¼ tsp. salt
- ½ c. confectioners’ sugar
- In 10-inch skillet over medium heat, lightly toast walnuts, shaking skillet frequently. Set skillet aside until walnuts are cool.
- In food processor with knife blade attached, blend walnuts and 1/4 cup sugar until walnuts are very finely chopped.
- In large bowl, with mixer at low speed, beat butter and 1/4 cup sugar until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce speed to low; gradually beat in flour, sour cream, vanilla extract, salt, and walnut mixture until blended. Divide dough in half; wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle. (Or, place dough in freezer 30 minutes.)
- Preheat oven to 325 degrees F. Working with half of dough at a time, with lightly floured hands, shape dough by rounded teaspoons into 1-inch by 1/2-inch crescents. Place crescents, about 1 1/2 inches apart, on 2 ungreased large cookie sheets. Place cookie sheets on 2 oven racks; bake cookies 20 minutes or until lightly browned around the edges, rotating cookie sheets between upper and lower racks halfway through baking time. Cool cookies on cookie sheets on wire racks 2 minutes. While still warm, gently roll cookies, one at a time, in confectioners’ sugar in small bowl to coat. Place cookies on wire racks to cool completely.
- Repeat with remaining dough. Store cookies in tightly covered containers.