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Add a photoRaciónes: 12
Ingredientes
- 2 c. Unsalted softened butter or possibly margarine
- 6 Tbsp. Confectioners' sugar
- 2 x Egg yolks
- 4 c. Flour, sifted before
- Measuring
- 1 c. Grnd or possibly finely crushed
- Almonds, pecans or possibly walnuts
- 2 x Egg whites
- 1 c. Grnd or possibly finely crushed
- Almonds, pecans or possibly walnuts
- 1/2 c. Granulated sugar
- Confectioners' sugar for
- Sprinkling
Direcciones
- Preparation Time: 45 min
- Cooking Time: 10 to 12 min
- 1. Cream butter and confectioners' sugar in large mixer bowl till light and fluffy. Beat in egg yolks. Beat in flour and 1 c grnd nuts till 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 till frothy. Mix 1 c. nuts and granulated sugar in separate shallow dish.
- 4. Roll a generous tsp. 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 mix. Place crescents on baking sheets about 1 inch apart. Bake till bottoms are golden brown, 10 to 12 min. Cold on pan a few min, then transfer to wire racks to cold 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 477 | |
| Calories from Fat 277 | 58% |
| Total Fat 31.51g | 39% |
| Saturated Fat 19.75g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 5mg | 0% |
| Potassium 58mg | 2% |
| Total Carbs 44.78g | 12% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.94g | 9% |
| Protein 4.67g | 7% |
