Nut Crescents

Course : Breads
Serves: 60
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2 cups unsalted softened butter or margarine
6 tablespoons confectioners sugar
2 large egg yolks
4 cups flour -- sifted before measuring
1 cup ground or finely crushed almonds -- pecans or walnuts
2 large egg whites
1 cup ground or finely crushed almonds -- pecans or walnuts
1/2 cup granulated sugar confectioners sugar for sprinkling

Preparation / Directions:

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 grandchild


Nutritional Information:

39 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 8g Carbohydrate; 7mg Cholesterol; 2mg Sodium

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