[Nut Crescents (1990 1st Place Winner)]
Source: Chicago Tribune Annual Food Guide Holiday Cookie Contest
Ingredients
- 2 cups Unsalted softened butter or margarine
- 6 tablespoons Confectioners' sugar
- 2 Egg yolks
- 4 cups 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
- ½ cup Granulated sugar
- Confectioners' sugar for sprinkling
Directions
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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Notes
From the Chicago Tribune Third Annual Food Guide Holiday Cookie Contest December 13, 1990
Brought to you by Grassroots Recipes Mastercook Collections and Deirdre Dee Cox
http://www.grassrootsrecipes.com
Categories
Appetizers/snacksKeywords
Cookies[ Back to top ]