Ingredients

• 4 cups flour (sifted before measuring)
• 1 cup ground or finely crushed almonds, pecans or walnuts
• For topping -
• 2 egg whites
• 1 cup ground or finely crushed almonds, pecans or walnuts
• ½ cup granulated sugar
• Confectioner’s sugar for sprinkling

Directions

• Directions
• Cream butter and confectioners sugar in large mixer bowl until light and fluffy. Beat in egg yolks. Beat in flour and 1 cup ground nuts until mixed. (dough can be refrigerated up to several days; soften slightly before shaping cookies.)
• Heat oven to 350 degrees. Have ungreased baking sheets ready.
• For topping beat egg whites lightly with fork in shallow dish until frothy. Mix 1 cup nuts and granulated sugar in separate shallow dish.
• Roll a generous teaspoon of the dough in palm of your hands into a crescent shape. Dip top of crescent in egg white and then into nut-sugar mixture. Place crescents on baking sheets about 1-inch apart. Bake until bottoms are golden 10 to 12 minutes. Cool on a pan few minutes then transfer to wire racks to cool completely. Sprinkle lightly with confectioner’s sugar before serving.