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Bittersweet Chocolate Walnut Moons Cookie Recipe

1/4 lb. unsalted butter, room temperature
3/4 C. toasted walnuts, finely chopped
1/3 C. sugar
1/2 C. unsweetened cocoa powder
1 C. flour
1/4 t. vanilla

Place butter, walnuts, sugar, cocoa powder, flour and vanilla in bowl of a mixer fitted with a paddle and mix until the dough just comes together. Cover with waxed paper or plastic wrap and refrigerate at least 2 hours, or freeze up to 2 weeks.

Preheat the oven to 300F.

To make crescent moons: form the dough into 1" balls and flatten with your hand. Place on ungreased cookie sheet. Transfer to oven and bake until golden brown, about 15-20 minutes. Cool for 2 minutes and then remove to a rack and sprinkle with powdered sugar.

Source: The Bake Sale Cookbook

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