Sunday sweets – Crescent cookies

Posted on: December 13th, 2009 by admin 1 Comment

These cookies come from Bean’s Mum, a recipe that’s been in their family a long time. We are lucky to be able to share it with everyone now, because these cookies are really wonderful. The original recipe known as- Rose’s crescents, calls them them ‘fragile, rich and fantastic’, which indeed they are. The recipe is on one of those lovely well-used recipe cards, a cut out from some old magazine. Who knows who Rose actually was, but she really knew how to bake cookies…

crescents

  • 2/3 c almond meal
  • 1 c unsalted butter, softened
  • 1/3 c sugar
  • 1 2/3 c plain flour
  • 1/4 tsp salt

Cinnamon sugar for rolling

  • 1/2 c sugar
  • 1/2 tsp cinnamon

Preheat the oven to 160ºC (325ºF), line a baking tray.

Cream together the butter, sugar and almond meal until light and fluffy, scraping the bowl occasionally. Sift the flour and salt and beat into the creamed mixture until well combined. Refrigerate around 30 minutes to an hour, so that the dough is workable.

With floured hands roll pinches of dough into little crescents (about 2 in by 1 in). Place onto baking tray and bake for 12 – 14 minutes until set but not brown. Once they are out of the oven let them cool for about 10 minutes and then roll in the cinnamon sugar until well coated. Repeat with all the cookies.

Makes about 4 dozen – these freeze well

Thanks Helga!

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One Response

  1. Tyne Melanson says:

    Helga makes gooooood cookies!

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