Preparation

• 1 In food processor pulse together flour, walnuts, salt, cinnamon and icing sugar to combine. Pulse in vanilla and eggs.2 Add butter and pulse to form a dough, about 30 seconds. Shape dough into a disc and wrap in plastic wrap. Refrigerate for at least one hour and up to two days.3 Preheat oven to 325°F. Form chilled dough into little finger shaped cookies, about 1-1/4-inch in length. 4 Shape into crescents and place on parchment lined cookie trays 1-inch apart.5 Bake in preheated oven 10 to 12 minutes or until bottoms are lightly browned. Brush warm baked cookies with melted butter and roll in vanilla sugar. 6 Cool cookies completely on wire rack.
• Source: California Walnut Board