Prep 0 mins
Cook 15 mins
This recipe comes from an 83 y/o neighbor of mine whom has been like a grandmother to me. As ever, it's a hand written recipe, with little instruction, however, you bakers can figure it out! I don't know where she got it from, but I'm here to tell ya, they're pretty darn good, and not very difficult to make. They remind me of Italian Wedding cookies. We make them mainly for the Christmas holiday's. Depending on how big you make your crescents, I'm just estimating on the amount yielded - you really can play with the size and shape. I usually make my crescents about as big as a "C" or "D" battery, omg, hope that helps! There was no measurement given for the powdered sugar, oy vey, but I usually use about 2 cups, and have some left over.
- 14 ounces sweet butter, use a good quality (room temp)
- 7 ounces of either finely ground almonds or 7 ounces pecans
- 3 cups flour
- 3⁄4 cup sugar
- 2 cups estimated powdered confectioners' sugar, mixed well with
- 2 husked and grated vanilla beans
- Preheat oven to 350 degrees.
- Cream sugar and butter, make sure they're well blended.
- Add the finely ground almonds or pecans. Mix well.
- Add the flour to the mixture and combine/mix well.
- Shape mixture into crescents or balls (the size of a silver dollar).
- Bake 10-15 minutes, be aware of your oven temp, they may take a little less or a little more, they should just brown by just a touch.
- Let cool a bit, but do not let them get cold, and then roll in the powdered sugar/vanilla mix.
- Keep in mind that the crescents need to cool just to the point where the powdered sugar and vanilla mix will adhere to them, but not melt or get sticky and gooey!