I was inspired by a recipe for gluten-free vanilla crescent cookies, a short, buttery cookie shaped in a crescent form with a light dusting of powdered sugar. However, the recipe called for a few ingredients I didn't have on hand, such as tapioca flour, chickpea flour, chestnut flour, white rice flour, and walnuts. So I went for a conventional recipe I found online. I can't seem to find the blog anymore, so here's the recipe:
1 c butter
1/2 c powdered sugar (2 oz)
1 t vanilla
2 1/4 cup flour (11 oz)
3/4 c finely chopped walnuts
1/4 t salt
Mix butter, sugar, and vanilla. Blend flour, walnuts, and salt separately, then mix into butter mixture. Roll into balls (about 20 g each) and bake 10-12 minutes at 400 degrees. Roll in powdered sugar when cool.
I ended up using 2 cups of cake flour and omitted the walnuts. I sifted the powdered sugar over the cookies instead of rolling them in it.
1 c butter
1/2 c powdered sugar (2 oz)
1 t vanilla
2 1/4 cup flour (11 oz)
3/4 c finely chopped walnuts
1/4 t salt
Mix butter, sugar, and vanilla. Blend flour, walnuts, and salt separately, then mix into butter mixture. Roll into balls (about 20 g each) and bake 10-12 minutes at 400 degrees. Roll in powdered sugar when cool.
I ended up using 2 cups of cake flour and omitted the walnuts. I sifted the powdered sugar over the cookies instead of rolling them in it.
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