Delicate hickory nut butter
cookies, shaped like crescents and coated in powdered sugar.
Perfect for the holidays or tea time.
Hickory
Nut Crescents
- 1/2 cup butter
3 tablespoons powdered sugar
1 cup all-purpose flour
1 cup finely ground hickory nuts
- Powedered sugar for rolling
- Preheat oven to 350°F
(175°C). Lightly grease baking sheets; set aside.
- Cream butter and sugar;
add flour slowly. Mix thoroughly. Stir in the nuts.
- Shape into crescents.
- Bake for about 20 minutes
or until edges are lightly browned.
- While warm, roll in powdered
sugar. When cool, roll in powdered sugar again.
Makes 2 dozen cookies.
