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Swedish Nut Crescents

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Ingredients
  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
  Salt 2 Teaspoon
  Soft shortening 1⁄4 Cup (4 tbs)
  Egg 1 , unbeaten
  Milk 2 Tablespoon
  Vanilla extract 1 Teaspoon
Directions

1. Start heating oven to 325°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.

Recipe Summary

Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Pecan

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