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1
Whisk first 3 ingredients in medium bowl to blend.
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2
Using electric mixer, beat butter and brown sugar in large bowl to blend well.
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3
Add dry ingredients; beat just until dough forms clumps.
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4
Stir in nuts.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic; chill at least 2 hours and up to 1 day.
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7
Soften slightly at room temperature before rolling out, if necessary.
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8
Line 3 large baking sheets with parchment paper.
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9
Roll out dough on floured surface to 1/8-inch thickness.
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10
Dip 3-inch-long crescent-shaped cookie cutter in flour to coat; cut out cookies.
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11
Arrange cookies 1 inch apart on prepared baking sheets.
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12
Gather dough scraps and reroll.
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13
Cut out additional cookies.
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14
Refrigerate cookies on sheets 20 minutes.
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15
Meanwhile, preheat oven to 300F.
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16
Bake cookies 1 sheet at a time until pale golden and firm to touch, about 25 minutes.
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17
Transfer cookies to racks and cool.
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18
Stir chocolate in top of double boiler over barely simmering water until smooth.
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19
Remove from over water.
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20
Cool chocolate 10 minutes.
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21
Place racks with cookies over rimmed baking sheets.
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22
Dip spoon into melted chocolate; wave back and forth over cookies to decorate with zigzag pattern.
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23
Chill cookies until chocolate is firm, about 20 minutes.
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24
(Can be made 5 days ahead.
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25
Store airtight between sheets of waxed paper at room temperature.)
