Sunday, December 23, 2012

Crescent Cookies for #SundaySupper

Every Christmas Eve, crescent cookies were part of my aunt's massive dessert extravaganza. I loved those cookies. They never appeared any other time of the year, or any other place.

When I got interested in such things, I asked my aunt for the recipe so I could make the cookies myself. I was heartbroken to find out that she bought the cookies at a nearby bakery.

Fast forward a few years, and found out that crescent cookies were pretty common, and in fact a very similar recipe existed for something called Mexican Wedding Cookies. And then I realized that you could use just about any nut you like in the recipe.

While these taste the same no matter what shape you make them, the crescent shape reminds me of those long-ago Christmas Eves. And, if there were cookies left over, sometimes we got cookies to take home for the next day,

The most common nuts I see in these types of cookies is walnuts or pecans. although I've seen pistachios as well. I decided to use a nut that I didn't know about when I was a kid - in fact, I was only introduced to them recently - Marcona almonds.

Crescent Cookies

1/2 cup (1 stick) butter
1/4 cup sugar
2 teaspoons vanilla
1 cup all purpose flour
1/2 cup finely chopped Marcona almonds

Cream the butter and sugar. Add the vanilla and beat in. Add the flour and nuts and blend well.

Gather the dough and wrap it in plastic wrap. Refrigerate for at least 4 hours or overnight.

When you're ready to bake, preheat the oven to 325 degrees and line a baking sheet with parchment paper.

Break off small balls of dough - about a tablespoon or so - and form them into crescent shapes.

Note: when the dough is right out of the refrigerator, it might be a bit too firm to form. It's fine to let it sit out for a short while to warm up.

Place them formed cookies on the baking sheet, leaving space between them. When you've used up all the dough (or the sheet is full) bake at 325 degrees for 20 minutes. The cookies will be lightly browned on the bottom and the edges, but otherwise still very pale.

Let the cookies cool on the baking sheet for a minute or two to firm up (they're crumbly while warm) then transfer to a rack to cool. Sprinkle with powdered sugar.

For more great #SundaySupper posts, go check out these awesome blogs!

This week’s Sunday Supper Event is all about family, heritage and traditions. What are you family traditions? Come share them with us this week during our #SundaySupper chat at 7 pm Eastern Time. Our host, Beate from Galactopdx is excited bring you Home for the Holidays with these fabulous recipes:

Eggs Benedict by Cindy’s Recipes and Writings
Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
Orange Refrigerator Rolls by The Wimpy Vegetarian
Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite

Appetizers & Snacks
Chicken Liver Pate by Tora’s Real Food
Bindaetteok {Mung Bean Pancakes} by Kimchi Mom
Crab and Asparagus Soup by The Urban Mrs.

Potato Salad {Schwaebischer Kartoffelsalat} by Galactopdx
Italian Orange Salad by Shockingly Delicious
Sweet Potato Casserole by Magnolia Days
Carrots au gratin by Juanitas Cocina

Main Dishes
Char Siu Bao – Chinese Roast Pork Buns by The Girl In The Little Red Kitchen
Savory Crepe Cake by Vintage Kitchen
West Indian Curried Goat by The ROXX Box
Pot Cheese and Potato Cheese Pierogies by Cupcakes and Kale Chips
Seafood Gumbo and Grilled Oysters: A Louisiana Christmas Tradition by the Catholic Foodie
Mom’s Paella by What Smells So Good?
Portuguese inspired Chorizo Crown Pork Roast by Family Foodie
Dorie’s Chicken in a Pot by Gotta Get Baked
New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
Mile High Lasagna by Cravings of a Lunatic
Crab Cakes for Christmas Eve by Daddy Knows Less

Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
Fudge by Dinner Dishes and Desserts
Crescent Cookies by Cookistry
Christmas Stollen by Hezzi D’s Books and Cooks
Pfeffernussen by The Foodie Army Wife
Creme De Menthe Cake by I Run for Wine
Panettone Bread Pudding by the Country Girl in the Village
Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis Favorite by Daily Dish Recipes
Chocolate Gingerbread Cake with Eggnog Cream Cheese Frosting by Crispy Bits and Burnt Ends
Jamaican Christmas Pudding by Lovely Pantry
White Chocolate Cranberry Santa Cookies by Mooshu Jenne
Christmas Tree Cookies by Damn Delicious
Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
Rose Milk Almond Falooda {Indian Dessert Drink} by Sue’s Nutrition Buzz

Wine Pairings by ENOFYLZ Wine Blog
Cinnamon Infused Hot Chocolate with Southern Comfort Whipped Cream by Mama Mommy Mom