Walnut .... Balls--because crescents are too fragile

This recipe was handed down to me from my girlfriend's Italian mother, Daisy. She was 78 years old at the time, and taught me many classic recipes from the turn of the century when she learned them from her mother. I still mix the cookies by hand, the way she taught me. However I have been making them with cultured butter and double the walnuts to fit my tastes.

I also often double the recipe because once everyone sees the dough in the fridge, they are pent up and just attack the cookies after they are baked.

1/2 cup cultured butter-- room temp
1/2 cup shortening --room temp
1/3 cup sugar
2 tbs water
2 tsp vanilla
2 cups flour
1 cup chopped fine walnuts (measure after chopped)
About 1 cup confectioners sugar to coat cookies

Soften butter by leaving out several hours, preferably overnight. Using a meat carving forchette (giant fork) cream the butter and shortening together until fully mixed. Add sugar and mix until combined with giant fork. Scrape the sides; get everyone together.

Mix in water and vanilla. They will want to remain separate, but they must be buds. Once the mixture is uniform, add flour and walnuts.

Refrigerate overnight. Don't skip this.

Preheat oven to 325.

Roll into balls about the width of a quarter, or smaller if you have the patience. Place onto an ungreased cookie sheet. You can crowd the sheet because they don't spread. This recipe fills two to three sheets, depending on how big the balls are.

Bake about 20 minutes or until they are just starting to show color. The bottom will be lightly browned. Let cool. Submerge in confectioners sugar and press it on to get a thick coating.

Best served with tea or coffee. Excellent for law school students, or anyone who appreciates having their sugar rush slowed with walnuts. These will keep for months if stored in an airtight container.