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Nut Crescent cookies recipe
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Ingredients
| 17 | oz | Unsalted softened butter or marg | | 6 | tablespoons | Confectioners' sugar | | 2 | | Egg yolks | | 17 | oz | Flour, sifted before | | 5 1/4 | oz | Ground or finely crushed Almonds |
| | TOPPING | | | | 2 | | Egg whites | | 5 1/4 | oz | Ground or finely crushed Almonds | | 3 1/2 | oz | Granulated sugar | | | icing sugar for dusting |
Instructions
Preparation time: 45 minutes Cooking time: 10 to 12 minutes
1. Cream butter and icing sugar in large mixer bowl until light
and fluffy. Beat in egg yolks. Beat in flour and 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 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
icing sugar before serving.
Nut crescent cookies make a great addition to any tea table.
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