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* Exported from MasterCook *
Nut Crescents; 1990 1st Place
Recipe By : Mila Tomisek
Serving Size : 60 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unsalted butter or margarine -- softened
6 tablespoons confectioners' sugar
2 egg yolks
4 cups flour -- sifted before measuring
1 cup ground almonds -- (or finely crushed)
[or pecans or walnuts]
-----TOPPING-----
2 egg whites
1 cup ground almonds -- (or finely crushed)
[or pecans or walnuts]
1/2 cup granulated sugar
Confectioners' sugar for sprinkling
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 F. 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.
Contributed to the FareShare Gazette by Jim; 3 December 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 65 Calories; 2g Fat (33.2% calories from
fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 3mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other
Carbohydrates.
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