Natalie's Crescent Cookies
linda mcnamara
These Serbian cookies were something that Natalie baked and mailed to us no matter where we lived. It didn’t feel like Christmas without them!
ingredients
- 1 lb. butter (2 cups)
- 1 1/2 cups sugar
- 9 hard-cooked egg YOLKS
- 2 raw egg yolks (reserve egg whites)
- grated rind of 1 lemon
- 7 cups sifted all-purpose flour
directions
Making up the dough
In large bowl mash hard cooked egg yolks and cream with softened butter. Add sugar, raw egg yolks and grated rind and cream together well. Add flour gradually until all is used. Dough will be very stiff. Refrigerate dough several hours or overnight.
Rolling out
Roll small quantity of dough on lightly floured board to 1/2 inch thick. Using small glass (a thin whiskey glass works best) cut crescent shaped cookies. Place on ungreased cookie sheet. Bake at 350° until lightly browned - approx. 12 minutes.
Finishing the cookies
- 1
After all cookes are baked, dip top of cookie in:
- 2
first: Foamy beaten egg whites
- 3
second: Mix 3 cups finely ground walnuts with 1/2 cup sugar.
- 4
Place each cookie on cookie sheet again and place in oven (350°) for 5 minutes to dry topping.
- 5
Remove from oven - cool - and store in air tight containers. They keep well in freezer also.
notes
Nat wrote, "Cutting, baking and finishing take some little time, so allow yourself a free day. But they are worth it!
Source: natalie mcnamara
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