Filberts Crescents

• 1 c. soft butter
• 1/4 c. sugar
• 2 c. sifted flour
• 1 c. fine ground nuts (almonds, walnuts)
• 1 tsp. vanilla
• confectioners sugar
• 1/4 c. butter
• 1/4 c. prune puree*
• 2/3 c. sugar
• 1 Tbsp. light corn syrup
• 1 egg
• 1 1/2 c. flour
• 1 tsp. baking soda
• 1 1/4 tsp. ground ginger
• 1 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. salt
• 1 Shredded Wheat biscuit
• 1/2 c. chopped walnuts

1. Cream the butter and sugar well.
2. Add and mix in, one at a time, corn syrup, prune puree and the egg.
3. Sift together the flour, baking soda, salt and spices; mix into the wet ingredients. Chill dough for an hour or more. That done, shape the batter into balls the size of a walnut.
4. Dip them, firmly, into the chopped walnuts and put them onto a lightly greased cookie sheet, walnut size up!
5. Flatten each cookie, slightly, with the bottom of a glass.
6. Bake at 350u0b0 for 10 to 12 minutes.
7. Cool on a rack.

butter, sugar, flour, ground nuts, vanilla, confectioners sugar, butter, prune puree, sugar, light corn syrup, egg, flour, baking soda, ground ginger, cinnamon, cloves, salt, shredded wheat biscuit, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072770 (may not work)