Ingredients
Equipment
Method
- Preheat oven to 325°F.
- Cream butter and sugar using a hand or electric mixer until well combined. Add water and vanilla. Mix well.
- While using the mixer, add the flour and walnuts just until combined. Don't overmix, as the dough will become too soft.
- Chill for 1 hour or overnight. Remove from refrigerator. Roll into crescent shapes and place on ungreased baking pans or on a lined baking pan with parchment paper about 1 inch apart. If the dough is too sticky, add some flour to your hands.
- Bake for 20 minutes or long enough until the bottoms are lightly golden. Depending on your oven, it may take 25 minutes.
- Decorate with melted chocolate and finely grind walnuts or sprinkle with icing sugar.
- Stores well in the refrigerator for 2-3 weeks or freeze for 4-5 months.