Recipe Talk

I would love to have the recipe for the almond cookie recipe that could be shaped as crescents or rolled into a log, cut into slices and then dipped in melted chocolate. The magazine had a chocolate truffle cake on its cover.
Thank you.

Almond Crescent Cookies Recipe
This wonderful cookie recipe is one that I am begged to make over the holidays every year!

They are out of a really, really old McCall's cookbook that my Mom always made these for Christmas.

by RecipeNut

36 servings 36 cookies

11/2 hours 35 min prep

1 cup almonds, blanched

1 cup butter, softened

1/2 cup sugar

1 teaspoon vanilla

1/2 teaspoon salt

2 cups flour
powdered sugar

In food processor, process almonds until finely ground in an on off motion.

Remove almonds from the work bowl.

Cut butter in 6 pieces and place butter in the work bowl and process for 10 seconds.

Add the sugar and process until light and creamy; add vanilla, salt and flour and process until combined.

Add nuts and process only until combined.

Place in a bowl and chill for 30 minutes.

Preheat oven to 350degreesF degrees Shape a tablespoon of dough into 1/2-inch thick sticks.

Bend each stick into a crescent shape.

Place on a greased cookie sheet 1 inch apart.

Bake 15-20 minutes until cookies are dry but not brown.

Cool slightly.

Roll in powdered sugar.

Calculated for 1 serving (22g)
Recipe makes 36 servings

Calories 104

Mc Call's Old Fashioned Fudge

Hey patty I am looking for an old recipe from the mc call's cards called "OLD FASHIONED FUDGE" do you happen to have it?

Thank you for posting the recipe.
Michelle

McCall's Fudge
3 cups granulated sugar
1 envelope Knox unflavored gelatine
1 cup milk
2 tablespoons light corn syrup
3 ounces unsweetened chocolate squares
1 1/4 cups butter or margarine
2 teaspoons vanilla extract
1 cup walnuts, coarsely chopped

Butter an 8-inch square pan.

In a 3 1/2-quart saucepan, mix sugar with dry gelatine. Add milk, corn syrup, chocolate and butter.

Cook over medium heat, stirring frequently, to 238 degrees F on candy thermometer, or until a little in cold water forms a soft ball that flattens when removed from water.

Remove from heat; pour into a large mixing bowl. Stir in vanilla extract. Cool 25 minutes.

Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool; then cut into squares.

Makes about 2 1/2 pounds.

For variations, in place of walnuts stir in 1 cup of any of the following: coarsely chopped pecans, coconut, whole toasted almonds, party mints, butter mints or crushed peanut brittle.

That's the one I am looking for, along with the chocolate nut Tassies I believe. I'm not even sure if it was in this magazine but it was in the 80's