Provided By: Janet Zappala
Ingredients:
1 cup natural buttery spread (such as Earth Balance or Smart Balance), softened
1 cup powdered sugar, sifted, plus a little more for sprinkling
1 teaspoon vanilla
2 1/2 cups whole-wheat pastry flour or unbleached white whole-wheat flour, sifted
1 1/2 cups finely chopped walnuts
1/2 cup finely chopped pecans
Directions:
Preheat the oven to 350ºF. In a large mixing bowl cream the butter alternative. Add 1 cup of the powdered sugar, a little at a time. Add the vanilla, then gradually add the flour and nuts alternately (start with flour and end with flour); mix thoroughly. Take a heaping teaspoon of dough and roll between your palms; place on nonstick cookie sheet and form inter a crescent shape. Repeat to make approximately 60 cookies. (You'll need 2 large, nonstick cookie sheets.) Bake for 20 minutes. Cool on the cookie sheets for 15-20 minutes. Remove the cookies to a plate. Sprinkle them with powdered sugar.
