1 pound butter (use the real stuff, it's worth it)
1/2 cup sugar
1 egg
3/4 cup milk
6 cups flour
For the filling: Combine walnuts, sugar, milk and vanilla in a saucepan
and cook over medium heat, stirring often, until the milk has evaporated. Set aside to cool.
For the dough: Cream the first four ingredients in a large mixing bowl.
Add the flour, one cup at a time, mixing each cup into the batter. Roll a portion of the dough out on a large flat surface until it is thin (about 1/8-inch thick.) Cut out circles three inches in diameter.
Place a heaping teaspoon of the filling lengthwise in the center of each
circle and fold the dough over to form a semi circle. With the tine of a
fork, gently press the edges to seal the dough around the
filling, then bend the semi circle slightly to form a crescent shape, and
place on an ungreased cookie sheet.
Bake cookies at 350 degrees until light golden brown. Dust with powdered sugar.
