Nut Crescents
Yield
1 batchPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
or margarine, unsalted, softened |
|
| 6 | tablespoons |
powdered sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 4 | cups |
all-purpose flour
sifted before measuring |
|
| 1 | cup |
almonds
pecans, or walnuts, finely crushed |
*
|
| Topping | |||
| 2 | each |
egg whites
|
*
|
| 1 | cup |
almonds
pecans or walnuts, finely crushed |
*
|
| ½ | cup |
sugar
granulated |
|
| 1 | x |
powdered sugar
for sprinkling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
or margarine, unsalted, softened |
|
| 9E+1 | ml |
powdered sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 946 | ml |
all-purpose flour
sifted before measuring |
|
| 237 | ml |
almonds
pecans, or walnuts, finely crushed |
*
|
| Topping | |||
| 2 | each |
egg whites
|
*
|
| 237 | ml |
almonds
pecans or walnuts, finely crushed |
*
|
| 118 | ml |
sugar
granulated |
|
| 1 | x |
powdered sugar
for sprinkling |
*
|
Directions
Cream butter and confectioners' sugar in large mixer bowl until light and fluffy. Beat in egg yolks. Beat in flour and 1 cup ground nuts until mixed. (Dough can be refrigerated up to several days; soften slightly before shaping cookies)
Heat oven to 350℉ (180℃). Have ungreased baking sheets ready.
For topping, beat egg whites lightly with fork in shallow dish until frothy. Mix 1 cup nuts and granulated sugar in separate shallow dish.
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.
