Swedish Nut Crescents
|Chopped pecans||1 Cup (16 tbs)|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Sifted regular all purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Double acting baking powder||1 Teaspoon|
|Soft shortening||1⁄4 Cup (4 tbs)|
|Egg||1 , unbeaten|
|Vanilla extract||1 Teaspoon|
1. Start heating oven to 325Â°F.
2. Combine nuts with 1/2 cup sugar. Sift flour with baking powder and salt. With mixer at medium speed, beat shortening with 3/4 cup sugar, egg, milk, and vanilla until creamy; beat in flour mixture.
3. On greased, inverted 9-by-9-by-2-inch cake pan, spread 1/4 cup dough thinly and evenly, sprinkle with 3 tablespoons nut mixture.
4. Bake 10 to 12 minutes, or until golden. At once, while hot, with 1-inch wide spatula, cut into 4 1/2-by-1-inch strips. With spatula, carefully remove strips, one by one, and lay over rolling pin to curve a bit; then remove to wire rack. Repeat, one pan at a time, until all dough is used. Makes about 70.