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Category: Holiday Foods/Other Holidays
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: 1990 1st Place Nut Crescents
Ingredients:
60 Servings
2 Cup Unsalted butter or, Softened
-margarine
6 Tbl Confectioners' sugar
2 Egg yolks
4 Cup Flour, sifted before
Measuring
1 Cup Ground (or finely), Crushed
Almonds, pecans or walnuts
- TOPPING
2 Egg whites
1 Cup Ground (or finely), Crushed
Almonds, pecans or walnuts
1/2 Cup Granulated sugar
Confectioners' sugar for
Sprinkling
Method of Preparation:
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. This winning recipe is from Mila Tomisek of Chicago. 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 Posted to MM-Recipes Digest V3 #340 From: Linda Place <> Date: Thu, 12 Dec 1996 01:06:56 +------------------- |
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