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
We are able to read the history of written recipes way back into the distant past, in truth as far into history as early Egypt, and quite possibly further than that. However, sadly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a series of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into The time of the romans around 25BC a man called Apicius assembled a number of documents which described recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and afters, a very modern way of dining. He also describes how the cooks of Roman times used many different herbs and spices, including many that are still in use today such as bay, fennel and parsley. As we move on, there are two interesting recipe books which were published in the fourteenth century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the spicy food that we all know today, but instead recipes for the types of meals cooked for the rich people of that time. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from the Middle-East, including spices like coriander, basil and rosemary. These new foods and spices created a surge in manuscripts on cookery, most of which are kept safe in private libraries. By the advent of the 20th century, recipe books are starting to become popular mostly as a result of increased literacy, people having increased spare time and having more money. |
We hope you enjoy this 1990 1st Place_ Nut Crescents recipe.
