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European Crescent Cookies Recipe

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This recipe for European Crescent Cookies is from Nitchman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. margarine
1/2 c. sugar
1/2 c. cornstarch
2 t. baking powder
1 1/2 c. unsifted APF
1/2 c. heavy cream

Glaze: (this works for a double batch of the above)
6 oz. semi-sweet chips
1/2 c. margarine
2 T. heavy cream
multi-color nonpareil decors or other sprinkles
Directions:
Directions:
Cream margarine with sugar. Stir together flour, cornstarch, and baking powder. Add dry ingredients to creamed mixture slowly until smooth. Add cream gradually and blend well. Chill at least 30 minutes. Taking 1" diameter balls, using hands, roll them into 3.5" pencils. Place on cookie sheets in shape of a curve, above 2 inches apart. Bake at 350ºF for about 10 minutes. Cookies should not be golden brown, but puffed and rather whitish in color.

Glaze:
Melt the semi-sweet chips, margarine, and heavy cream over hot (not boiling) water (or in microwave), stirring occasionally. Dip only half of each COOLED cookie in chocolate and then place on a wax-papered cookie sheet and sprinkle with decors. Cool thoroughly, may need to chill if your kitchen is warm.

 

 

 

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