From Christine:
I adapted grandmas and combined it with this one: http://www.browneyedbaker.com/2009/12/09/nut-crescents/
Recipe:
INGREDIENTS:
1¼ cup walnuts, toasted
1½ cup flour
¼ teaspoon salt
1½ sticks unsalted butter, softened
½ cup powdered sugar *
1 teaspoon vanilla
*1 cup powdered sugar or granulated sugar for coating. (Traditionally uses granulated)
DIRECTIONS:
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a food processor (I used the Ninja) combine ½ cup flour with walnuts, and pulse until the nuts are finely ground. Make sure there are very few chunks. In a medium bowl, whisk together the flour-nut mixture and the remaining 1 cup flour and the salt; set aside.
3. Beat the butter and ½ cup powdered sugar until light and fluffy, about 2 minutes. Add vanilla (here’s where I would add the lemon). Slowly add the remaining flour/nut mixture in divided doses.
4. Roll 1 tablespoon of dough into a 3-inch log. Using your fingers, shape log into a crescent. Repeat with remaining dough, placing crescents about 1 inch apart on prepared sheets. Freeze or refrigerate until crescents are very firm, about 30 minutes (IMPORTANT)
5. Bake, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 minutes. If rolling in powdered sugar, cool first. Granulated sugar can be sprinkled immediately.