"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Hungarian Walnut Crescents (Worms), by Lee Hand, is from The Hand Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2/3 c. ground walnuts 1 c. butter flour sugar 3/4 tsp vanilla powdered sugar
1. Using food processor or stand mixer, mix first 5 ingredients like piecrust. Mix until dough just starts to form a ball. 2. Turn out onto waxed paper and form into a ball. 3. Put dough in refrigerator and let stand overnight. 4. Preheat oven to 325º and let dough come to room temperature. 5. Form dough into crescent shape and place on ungreased cookie sheet. Dough does not spread, so put as many cookies as you an fit on each sheet. 6. Bake at 325º for 20 min. Remove when bottom starts to lightly brown. Cool for 5-10 min. and then roll in powdered sugar as first coat. 7. When cookies as completely cool, roll in powdered sugar as final coat. Store in airtight container. Cookies improve with age and will keep for 2 weeks
15 minutes preparation plus 30 minutes baking and finishing
Try to handle dough as little as possible to keep the cookies flaky and tender.
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