Greek Grandfather's Christmas Crescents
Source of Recipe
Internet
List of Ingredients
1 cup soft, but not melted, butter (no substitution)
1/2 cup powdered sugar
2/3 cup ground or finely chopped pecans (we used pecan meal we found at Giant Eagle)
2 tablespoons whiskey or brandy or cream sherry or 1 teaspoon vanilla
2 cups flour, sifted before measuring
18 to 20 whole cloves
Powdered sugar for coating the crescents
Distribute the nutmeats evenly through the sugar.
Cream the butter into the sugar-nut mixture by hand until smooth.
Blend in flour, alternating with the flavoring (whiskey, etc.) until a ball of dough forms.
Shape the dough, on a floured surface, with floured hands, into a log 18 to 20 inches long and one inch thick. Cut the log into one-inch segments.
Shape each segment into crescents or half-moons, 1/2-inch thick.
Press a clove into the center of each crescent before placing on a lightly greased cookie sheet.
Bake at 350 degrees for about 12 minutes, or until the bottoms are golden.
Being careful not to break the delicate cookies, lift each one onto a large square of waxed paper (my aunt used tissue paper) covered with powdered sugar and, while still warm, sift more powdered sugar over them.
Cool thoroughly before moving to an airtight tin.
Makes 18 to 20 crescent-shaped cookies.
Recipe
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