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Walnut Crescents Recipe

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This recipe for Walnut Crescents, by , is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 c. butter ( do not used margarine)
1 c. Crisco
1 pkg. dry yeast
6 eggs
6 c. sifted flour
1 tsp. salt
c. milk
c. lukewarm water

Nut Filling:
3 c. coarsely ground walnuts
4 egg whites
⅔ c. granulated sugar
1 large peeled apple, ground
2 tbsp. milk
dashes of salt

Soften yeast in water. Mix eggs and milk together and add rest of liquid ingredients. Add sifted dry ingredients and mix. Chill overnight in refrigerator (not in freezer). Work with cold dough, of dough at a time, keeping the rest chilled. Roll out ⅛ inch thick on granulated sugar; cut in circles. Place about 1 tsp. of nut filling and roll up. Brush each crescent with a mixture of 1 tbsp. water to 1 egg yolk.
Making the nut filling: start by beating the egg whites (not stiff) and mix all ingredients together. (The apple helps to prevent sugar from crystallizing after the crescents are made.)
Bake the crescents at 350 for 20 minutes on a greased cookie sheet.

Optional: A filling of apricot may be used (instead of the nut filling) and can be used by cutting dough into rectangles instead of circles.




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