I've just returned home from my Mom's. She is recovering nicely from major surgery and we had some fine times with conversation and tea. Due to her illness the crescent cookies, usually baked in quantity, were almost missing this Christmas. I put together some crescent dough a few days after I arrived but there was no time to shape and bake them. One chilly day this week we sat together at the dining room table and shaped some,
then warmed up the kitchen (plus made it smell SOOO good) by baking a few dozen crescents. Mom added the powdered sugar to the first ones.
They were excellent with tea and it was great fun to bake with Mom.
If you want to make some yourself here is the family recipe. They are very similar to Mexican Wedding Cookies but I like the way the crescent shape sits at the side of the saucer if you have your tea in a fancy tea cup with saucer.
The recipe may have come from somewhere else originally, but I got my copy from my Mom and reprinted it in Family Food, 1994.
1 ½ cup butter, softened
¾ cup sugar
3 cups flour
1 ½ - 2 cups finely chopped pecans
1 ½ teaspoons pure vanilla extract
Cream butter, add the rest of the ingredients, and mix thoroughly. Chill. Shape into 1 inch by 3 inch crescents on a buttered baking sheet. Bake for 20 – 25 minutes in a preheated 300 degree F oven. Cool. Roll in confectioners’ sugar and store airtight. Makes 4 dozen.
To prepare in a food processor: Put the butter, cut into chunks in the bowl of the processor. With metal blade, cream butter on high about half a minute. Add rest of ingredients and process until a ball of dough forms. Chill. Continue as described above.
Oh, I forgot to mention, we had SNOW while I was there. Yesterday morning it snowed for about an hour and a half. Since it has only snowed twice since I moved to California, it was fun to see the white stuff coming down, especially since it wasn't supposed to accumulate very much. Here are a couple of photos I took once it stopped: