tag:blogger.com,1999:blog-36460660.post3634401351718956599..comments2024-03-11T21:31:15.183-07:00Comments on Feeding My Enthusiasms: A Snowy CookieUnknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-36460660.post-28139679172818083302011-01-18T23:44:47.165-08:002011-01-18T23:44:47.165-08:00Elle, I love, love, love these cookies. There are...Elle, I love, love, love these cookies. There are so many different nuts versions but they're all melt in your mouth delicious. The first I ever made were called Swedish Crescent cookies, which used almonds, and as soon as the confectioner's sugar started to melt on the still hot cookies, I added more and more lol A TAD too sweet lol I've learned my lesson, and have yet to try them with pecans, so yours are the ones I'll try :) Glad to hear your Mom is feeling better!<br /><br />OH, to make this comment even longer, one of your fabulous breads would have made a perfect pairing with the cassoulet. I thought about that when I saw your comment. I think 'Elle' when I think of home baked bread now :)Lisahttp://lisamichele.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-36460660.post-76240209899679635252011-01-18T21:45:21.445-08:002011-01-18T21:45:21.445-08:00Crescents are a part of our Christmases as well an...Crescents are a part of our Christmases as well and have been as long as I can remember. Mum always made them but with ground almonds rather than ground pecans. <br /><br />NOW I want to try them with ground pecans! I bet they're fabulous that way.<br /><br />(Ha! I just saw that your sister mentioned the pecans are your mother's fix of the recipe and that ground almonds were in the original recipe.)Elizabethhttps://www.blogger.com/profile/08818302133113874649noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-31670871704738643702011-01-18T07:56:05.946-08:002011-01-18T07:56:05.946-08:00How lovely to see this! I wish we had more overlap...How lovely to see this! I wish we had more overlap in our visit, so that I could have helped you two with these. <br /><br />Also, interesting to hear the history of the recipe from Next Sister Down (although, I'm not sure which sister this is...) <br /><br />xoxoMollyhttps://www.blogger.com/profile/06070586464402569223noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-55275266107554458442011-01-10T14:18:42.337-08:002011-01-10T14:18:42.337-08:00I love your mother's hands (and her pink sweat...I love your mother's hands (and her pink sweater!). They're lovely, and make me look at my own (nearly 52 year old, overworked, arthritic)hands in a more gentle way. <br />The recipe sounds terrific. I look forward to trying it. Thanks for sharing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36460660.post-33363863127184598022011-01-10T06:50:56.914-08:002011-01-10T06:50:56.914-08:00Pssst, I'll tell you a secret about the way Mo...Pssst, I'll tell you a secret about the way Mom makes this recipe. She uses part margarine. The Captain's Wife checked with her before Christmas to find out what her recommended proportions are: it's 1 cup margarine and 1/2 cup butter. She also said to use margarine that has 100 calories; I think this is a way to get margaine that doesn't have as much water as some brands. If I recall correctly, she generally uses Blue Bonnet.<br /><br />The margarine gives it the flavor and texture of the crescent cookies she made when we were kids. I think they're a little crispier with all butter.<br /><br />The original recipe came from the Boston Cooking School cookbook, but she made a number of alterations, including using pecans, where the original recipe called for almondsNext Sister Downnoreply@blogger.comtag:blogger.com,1999:blog-36460660.post-11364778924478023482011-01-10T03:11:41.518-08:002011-01-10T03:11:41.518-08:00Haha! I knew me thinking SNOW at you would mean yo...Haha! I knew me thinking SNOW at you would mean you'd get some eventually!tanita✿davishttps://www.blogger.com/profile/01671822274852087499noreply@blogger.com