• 2 cups all purpose flour
• 1 cup butter or oleo-margarine, softened to room temperature
• 1/4 cup powdered sugar
• 1 cup chopped nuts
• 1 Tablespoon water
• 2 teaspoons vanilla
• 1/2 cup to 1 cup powdered sugar to coat cookies in after baking

Cream butter at medium speed in a large bowl with a hand mixer or a stand mixer. Add 1/4 cup powdered sugar and mix well. Add flour while mixing, then water and vanilla. Add nuts in last, mix those in with a spoon instead of using the mixer as nuts are hard on the beaters.

Roll dough into balls about the size of your thumb. Shape into crescents, about 1 and 1/2 inch long. Bake on ungreased cookie sheets in 350 degree F. oven for 12 minutes. These cookies do not turn brown. Cool slightly until you can handle them with your fingers.

Lightly toss cookies one at a time in extra powdered sugar to coat.

Note: If you serve these cookies a day or more after baking, re-dust with sifted powdered sugar just before serving.

Optional baking method: At a friend’s recommendation, we tried one sheet at 350 degrees F for 12 minutes and one sheet  at 300 degrees F for 20 minutes.  We could not tell a difference in the taste of the cookies.