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1 cup butter, softened
1 cup confectioners' sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup finely chopped walnuts
2 tablespoons sugar
1 vanilla bean
In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts.
Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned.
Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners' sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.