1 c. all-purpose flour
1/2 c. finely chopped walnuts
1/2 c. (1 stick) butter
1/3 c. packed light brown sugar
1 egg yolk
1 1/2 tsp. grated lemon peel
1/3 c. granulated sugar

Mix flour and walnuts in small bowl. In large bowl, beat butter and sugar until light and fluffy - add egg yolk and lemon peel. Stir in flour-nut mixture until well blended. Wrap in wax paper and chill several hours or overnight, until firm. Divide dough in 24 pieces. With lightly floured hands roll each piece into a 3 inch rope, tapered at the ends. Cut with granulated sugar. Bend into crescent shape. Bake on ungreased cookie sheet at 325 degrees for about 10 minutes or until firm and lightly browned.