Yield: 24 servings
|½ cup||Butter -- softened (1 stick)|
|¼ cup||Powdered sugar|
|1 cup||Finely chopped walnuts|
|\N \N||Additional powdered sugar|
|3 \N||Squares Semisweet chocolate melted|
Heat oven to 350 degrees. Mix butter, sugar and vanilla until blended.
Gradually stir in flour and walnuts. Shape into crescents or 1-inch balls. Place on ungreased cookie sheets. Bake in upper third of oven 10 minutes or until firm but not brown. Gently roll each cookie in additional sugar. Cool on wire racks. Drizzle cookies with melted chocolate. Let stand on wax paper until chocolate is firm. Makes 2 dozen.
TIP: Easy Chocolate Drizzle: Microwave 1 semisweet square in zipper-style bag on High 1 minute. Fold down top tightly, then snip off 1 corner. Holding bag tightly, drizzle through opening.
NOTE: You can freeze homemade cookies in airtight containers or freezer bags for up to 2 months. Just thaw 30 minutes, then serve.
Per cookie: Calories 195; fat 13½ g; cholesterol 10 mg; carbohydrate 20 g; fiber 1⅘ g; protein 2½ g; sodium 42 mg; potassium 119 mg; calcium 15 mg.
Typed for you by Marjorie Scofield 9/14/95 Recipe By : Holiday Desserts (Bakers, Diamond, Jell-O) From: Marjorie Scofield Date: 09-28-95 (22:06) (160) Fido: Recipes