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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shanken Cookies (Nut crescents) Recipe

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This recipe for Shanken Cookies (Nut crescents) is from The Smith Family Cookbook Project, 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:  
Dough

Blend 4 c. flour and 1 lb. butter. Add 4 beaten egg yokes, ½ pint sour cream, 1 tsp. vanilla. Blend all ingredients well. Divide dough into 8 balls and place in refrigerator covered with plastic wrap for at least 2-1/2 hours, preferably overnight.

Filling

Beat 6 egg whites until foamy but not stiff. Fold in ¾ lb. powdered sugar and 1-1/2 lb. ground walnuts. (See NOTE)

NOTE: Reserve part of the egg white and powdered sugar mixture and dry nuts separately.
Directions:
Directions:
Take out one ball of dough at a time. With rolling pin, on powdered sugar surface, roll into a 10 inch circle. Spread nut filling evenly on top of dough. Use pizza cutter to cut into 8 equal triangles. Roll each into crescent form starting at wide end. Place on greased cookie sheet. Brush tops of crescents with reserved egg white mixture and sprinkle a few nuts on top.

Bake at 375º for 15 minutes or till lightly brown.
Number Of Servings:
Number Of Servings:
64 crescents
Personal Notes:
Personal Notes:
Another favorite from Grandma Torrey. What a cook and baker! She was always open to new recipes, always open to tweaking them, and always happy when everyone loved her creation. I miss her, I wish I had learned more from her, and surely wish I had been blessed with her special touch when it came to cooking and baking!

 

 

 

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