"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Viennese Crescent Cookies Recipe

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This recipe for Viennese Crescent Cookies, by , is from The Shepherd 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!

Contributor:  
Contributor:  
Jennifer Bustos-Gomez

Category:
Category:

Ingredients:  
Ingredients:  
c. powdered sugar, plus c. more for covering baked cookies
1 c. flour
c. butter, softened
c. blanched slivered almonds, processed fine.
1 tsp. almond extract
tsp salt, if using unsalted butter

Directions:
Directions:
in large bowl with hand, mix c of powdered sugar, with remaining ingredients until well blended. With hands, shape 1 tsp of dough into crescent form, about 1" long.
Place on greased cookie sheet.
Bake at 325F for 20 min until lightly golden.
Cool. In a baggie, place the remaining c. of powdered sugar. Place crescent in and shake, covering the cookie completely.

Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Mom would sometimes substitute black walnuts or pecans. I usually use roasted pecans, and process them fine in my food processor.

 

 

 

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