Post by chief_cook2 on Nov 13, 2002 16:41:17 GMT -6
about 2-1/2 dozen cookies
1 cup (2 sticks) Shedd's Spread Country Crock Spreadable Sticks
1/2 cup confectioners sugar
1 tsp. vanilla extract
1-3/4 cups all-purpose flour
1/2 cup finely chopped walnuts
In large bowl, with electric mixer, beat Shedd's Spread Country Crock and sugar until light and fluffy, about 3 minutes. Beat in vanilla.
Gradually beat in flour until blended. Stir in walnuts.
Turn dough onto plastic wrap and shape into flat circle. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Divide dough into 8 pie-shaped wedges. On lightly floured surface, roll each wedge into 1/2-inch log, 12 inches long; cut each log into 4 equal pieces. Shape into crescents and arrange on ungreased baking sheets. Bake 15 minutes or until edges are lightly golden.
On wire rack, let stand 2 minutes; remove from sheets and sprinkle generously with additional confectioners sugar while still warm. On wire rack, cool completely.
1 cup (2 sticks) Shedd's Spread Country Crock Spreadable Sticks
1/2 cup confectioners sugar
1 tsp. vanilla extract
1-3/4 cups all-purpose flour
1/2 cup finely chopped walnuts
In large bowl, with electric mixer, beat Shedd's Spread Country Crock and sugar until light and fluffy, about 3 minutes. Beat in vanilla.
Gradually beat in flour until blended. Stir in walnuts.
Turn dough onto plastic wrap and shape into flat circle. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Divide dough into 8 pie-shaped wedges. On lightly floured surface, roll each wedge into 1/2-inch log, 12 inches long; cut each log into 4 equal pieces. Shape into crescents and arrange on ungreased baking sheets. Bake 15 minutes or until edges are lightly golden.
On wire rack, let stand 2 minutes; remove from sheets and sprinkle generously with additional confectioners sugar while still warm. On wire rack, cool completely.