Try the recipe and see what you think. I'm thinking these would be a good cookie to take to a holiday cookie exchange or to a tea but would not be a good cookie to send in a care package to a college student. Enjoy!
Delicate
Nut Crescents
Makes about 60
1 cup butter at room temperature
½ cup granulated sugar
1 egg at room temperature
½ teaspoon vanilla extract or ¼ teaspoon almond extract
¼ teaspoon salt
2 ¼ cups all-purpose flour
¾ cup ground pecans, hazelnuts, walnuts, or almonds
Sifted powdered sugar or melted semisweet chocolate
1. In a
medium-large mixing bowl, beat the butter with an electric mixer on medium-high
speed for 30 seconds.
2. Add the
sugar and beat until combined.
3. Beat in
the egg, whichever extract goes best with the nuts you are using, and the salt.
4. Beat in
as much of the flour as you can with the mixer.
5. Stir in
the remaining flour and the ground nuts with a wooden spoon. Do not chill the dough.
6. Shape
dough into short cigars, maybe ½ inch in diameter and two inches long. Curve
into tight crescents as you place on ungreased baking sheets about an inch
apart. Even without leavening, cookies will expand during baking.
7. Bake in
375°F oven for about 8 minutes or until edges are firm and bottoms are lightly
browned. Remove cookies from pans and cool on a rack.
8. When
cookies are cool, either sift powdered sugar over them or dip one or both ends
of each cookie in melted chocolate and allow chocolate to set completely while
cookies rest on rack or waxed paper.
NOTE: Rich,
shortbread-like cookies. Dough handles beautifully. May want to toast ground
nuts. However, if you do, stir constantly over dry heat and take care not to
burn them; burning can happen in a blink of an eye and make the nuts unusable
in cookie dough. Allow toasted ground nuts to cool completely before adding to
dough.
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