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1
Pulse the walnuts in a food processor until the consistency of coarse cornmeal (twenty 2 second pulses).
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2
In a separate bowl, sift together the flour, tapioca and salt.
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3
In the bowl of a stand mixer or in a large bowl, using an electric hand mixer, add the butter and sugar and blend until smooth.
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4
Stir in the maple syrup and vanilla.
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5
Add the dry ingredients in thirds, using the paddle attachment on your mixer, at slow speed.
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6
Once the mixture has pulled together, mix at a slightly higher speed to fully incorporate the ingredients.
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7
Finally, add the walnuts and mix briefly to combine.
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8
Roll the dough into ball, flatten into a disk, wrap in plastic wrap, and chill for 1/2 hour.
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9
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
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10
Measure 1 tablespoon of the dough into your hand, roll into a log with tapered ends and shape into a crescent.
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11
Repeat with remaining dough.
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12
Arrange the cookies, about 1-inch apart, on the baking sheets.
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13
Bake just until the bottom edges start to turn golden, about 14 to 16 minutes.
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14
Remove from the oven and cool on the cookie sheets for 10 minutes, then transfer to a rack until completely cool, about 20 minutes.
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15
Put the confectioners' sugar in a shallow bowl, and dredge the cookies, 1 at a time, tapping off excess sugar.
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16
Daisy's Variation:
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17
Add 1 teaspoon of good quality cinnamon, and 1 cup of mini morsels (recommended, Nestle's) to the dough.
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18
You can also flavor the confectioners' sugar by sifting it with 2 tablespoons of cocoa powder, for wonderful results.
