| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Hungarian |
Cookies, Holiday, Hungarian |
30 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter; unsalted, at room temperature |
| 1/2 |
c |
Sugar, granulated |
| 2 |
|
Egg yolks |
| 1 |
ts |
Vanilla |
| 2 |
c |
Flour, all purpose |
| 1/2 |
c |
Vanilla sugar;* |
| 2 |
oz |
Chocolate, semi sweet; 60 g |
INSTRUCTIONS
*Vanilla sugar is available in the baking section of most supermarkets, in
bulk food stores and baking supply stores. 1. Beat butter with sugar in a
large mixing bowl. Beat in yolks and vanilla. Gradually beat in flour. Turn
out onto counter and knead as you would bread until well combined. Form
into a ball, cover with a bowl and let stand at room temperature for 2
hours. 2. Preheat oven to 375F. To form the crescents, roll about 1 Tbsp of
the dough in the palms of your hands. Then continue rolling to form a rope
about 3 inches long and 1/2 inch thick. Bend rope to form crescent. Repeat
with remaining dough, placing on ungreased cookie sheets about 1 inch
apart. Bake on centre sheet of preheated oven for about 10 to 12 minutes.
Cookies should be white in colour. To prevent breaking, cool on cookie
sheets for 5 minutes. Then, while cookies are still warm, carefully roll in
vanilla sugar. Repeat with remaining cookies. Cool cookies completely. 3.
Meanwhile, melt chocolate in a double boiler set over simmering water. When
cookies are cool, dip tips of each cookie in melted chocolate, then set on
waxed paper to dry.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forbidden fruits create many jams”