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2 c Unsalted softened butter or
-margarine
6 tb Confectioners' sugar
2 Egg yolks
4 c flour, sifted before
Measuring
1 c Ground or finely crushed
Almonds, pecans or walnuts
Mmmmm---------------
------------topping---- -- €
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2 Egg whites
1 c Ground or finely crushed
Almonds, pecans or walnuts
1/2 c Granulated sugar
Confectioners' sugar for
Sprinkling
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
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