What you will need:
- 3/4 cup of unsalted butter, softened
- 1/4 cup Crisco shortening
- 5 tbsp plain yogurt
- 2/3 cup of sugar
- 1 teaspoon of vanilla or pkt of vanilla sugar
- 1/2 tsp baking soda
- squeeze of lemon slice
- 1/2 tsp salt
- 3 cups of flour
- 3-4 tbsp ground walnuts
- Icing/powder sugar for sprinkling
Cream the butter, shortening and sugar together until light and fluffy, add in the vanilla.
Add in the flour and over the flour add in the baking soda, squeeze the lemon juice over and watch it activate by bubbling up, add the salt and yogurt and whisk in mixer or using your hand mixer or hands even until forms cookie dough, do not over beat. Dough will be like butter cookie dough. Mix in the nuts if usings.
Roll dough out, about an inch in diameter, then shape into a crescent, for smaller cookies about 20 grams for bigger crescents 35 grams of dough. Place onto parchment paper lined baking sheet and bake at 350°F for 10 to 12 minutes or until golden brown on the bottom. Depending the size of cookies, you can make up to 40 to 50 cookies.
Dust with icing sugar and enjoy!
The photo in the top right corner is the creamed butter and sugar, the yellow looking part is not beaten enough, you want it to be almost white like the other side, creamy and fluffy is the consistency you need.
When I say tablespoon yogurt I mean just scooping the yogurt from the container and actually using 5 spoons of yogurt, like in the photo below.
I add walnuts to a mini food processor, but you can always buy ground walnuts.