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Austrian Walnut Crescents Gluten And Dairy Free
These cookies are snowy and light, like biting into a fluffy crumby cloud. Without gluten to hold them together, they are a bit delicate, so just enjoy them at home and you'll be golden.
Preheat the over to 325. Prepare two baking sheets with parchment paper
2.
In a food processor, grind the walnuts very fine. They may get pasty, but that is ok
3.
In a large bowl cream together the shortening, nuts and vanilla using a large spatula
4.
Add in the granulated sugar
5.
Sift the gluten free flour and xanthan gum into the bowl and mix with the spatula until well incorporated
6.
Layout a large piece of wax paper on the counter and start to spoon out mounds of dough, about a tablespoon each. You will end up with about 40 cookies
7.
Form each mound into a crescent: The best method is to roll the mound into a short fat log with the heel of your hand against the wax paper (to minimize heat). Then use your fingers to shape the cookie into a crescent shape, bending in the edges and tapering the ends a bit. Carefully transfer to the prepared baking sheet. Place cookies about one inch apart as they will puff and spread. You can always form round mounds instead for cookies if you're feeling less fancy
8.
Bake in the oven for 18-20 minutes, turning halfway through, until the tips are lightly golden brown. Remove from oven and let cool on the pan for 5 minutes. With a metal spatula, VERY carefully transfer to a cooling rack
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