Nut Crescents
Source of Recipe
This winning recipe is from Mila Tomisek of Chicago.
Recipe Introduction
She prefers to use unsalted butter, but says margarine can be substituted. The cookies are very fragile. Mila first began baking these small, buttery, crescent-shaped cookies with her grandmother during World War I; today, at 82, she still bakes them for her children and grandchildren. from the Chicago Tribune third annual Food Guide Holiday Cookie Contest December 13, 1990
List of Ingredients
2 cup unsalted softened butter or margari, ne
6 tbsp confectioners' sugar
2 each egg yolks
4 cup flour, sifted before
1 measuring
1 cup ground or finely crushed
1 almonds, pecans or walnuts
TOPPING
2 each egg whites
1 cup ground or finely crushed
1 almonds, pecans or walnuts
1/2 cup granulated sugar
1 confectioners' sugar for
1 sprinkling
Recipe
Preparation time: 45 minutes Cooking time: 10 to 12 minutes
1. Cream butter and confectioners' sugar in large mixer bowl until
light and fluffy. Beat in egg yolks. Beat in flour and 1 c ground
nuts until mixed. (Dough can be refrigerated up to several days;
soften slightly before shaping cookies.)
2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
3. For topping, beat egg whites lightly with fork in shallow dish
until frothy. Mix 1 cup nuts and granulated sugar in separate shallow
dish.
4. Roll a generous teaspoon of the dough in the palm of your hands
into a crescent shape. Dip top of crescent in egg white and then into
nut-sugar mixture. Place crescents on baking sheets about 1 inch
apart. Bake until bottoms are golden, 10 to 12 minutes. Cool on pan a
few minutes, then transfer to wire racks to cool completely. Sprinkle
lightly with confectioners' sugar before serving.
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