2 cup unsalted softened butter or margari, ne
6 tbsp confectioners' sugar
2 each egg yolks
4 cup flour, sifted before
1 measuring
1 cup ground or finely crushed
1 almonds, pecans or walnuts
TOPPING
2 each egg whites
1 cup ground or finely crushed
1 almonds, pecans or walnuts
1/2 cup granulated sugar
1 confectioners' sugar for
1 sprinkling
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 grandchildren. from the Chicago
Tribune third annual Food Guide Holiday Cookie Contest December 13,
1990
Servings: 60 servings
1990 1st Place: Nut Crescents Recipe brought to you by Recipe Ideas
Categories: Appetizer; Candy; Nut
The History of Recipes
It is quite possible to trace the history of recipes far back into history, in truth as far as ancient Egypt, and maybe even further. However, these, ancient cook books were just simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe found, according to historians are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Closer to modern times, we find two interesting cookery books which appeared in the 1300s ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that appears on menues today, but instead accounts of the types of food cooked for the rich and wealthy people of that period. During the succeeding few centuries, the powerful and rich houses tried to lay on the most exotic meals, and as a result chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cook books are increasing in popularity mostly as a result of increased literacy, increased leisure time and having more money. Like it or not, the introduction of television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this 1990 1st Place_ Nut Crescents recipe.
