Walnut Crescents | January 2014
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Have I mentioned that we are fortunate to have AMAZING cooks throughout our family. My Grandmother made a very cookie similar to this one that was from Greece. This recipe came from a Betty Crocker cookbook named 110 More Cookie Recipes dated 1989. |
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Baking temp: 350˚
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1. Mix flour and cinnamon; reserve. 2. Beat margarine, corn syrup, and vanilla in a large bowl on medium speed until well blended. 3. Stir in flour mixture and walnuts. 4. Cover and refrigerate until chilled and easy to handle, at least 3 hours. 5. Preheat oven to 350˚. 6. Shape dough by rounded teaspoonfuls into rolls, 2 inches long. Place about 2 inches apart on ungreased cookie sheets, shaping to form crescents. 7. Bake until bottoms are light brown, 15 - 18 minutes. 8. Cool on wire racks. 9. Roll in powdered sugar and drizzle with melted semisweet chocolate, if desired. Makes about 6 dozen cookies.
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Enjoy! Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to contactus@arnettsacres.com. Thank you. |
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