Nut Crescents

Melt in your mouth Nutty. Perfect Tea Cookies.  Mine came out more like horseshoes than crescents but they were still delicious. I used Challenge butter and Nielsen vanilla. I made both the walnut/all purpose flour version and the hazelnut/spelt flour one.

I froze the first batch for 12 minutes and baked for 21 min. The second batch was refrigerated for 38 min and baked for 19 Min. The walnut recipe made 26. Both Spelt batches baked for 18 min and made 29 cookies. 

 The favorite was the walnut version but I think it's due more to the flour than the nuts. The Spelt is healthier (kind of like wheat germ) and hard to find (Down to Earth Health Foods).  Next time I would make the all purpose with hazelnuts. 

Side Note: I've noticed that my least favorite set of words in baking are "light and fluffy".  Every time I read them in reference to beating butter and sugar I feel a sense of dread "Here we go again". I know Martha quantifies it with 2 minutes but I have consistently been unable to achieve " light and fluffy" in the specified time.  It always looks "creamy". I am afraid of over beating after going over the time by a minute or 2 and accept  the status quo.

 ( I know there is a picture of "pale and fluffy" on page 19.  It has taunted me more than helped)

183 to go!