| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Turkish | Cookies | 1 | Servings |
INGREDIENTS
| 1 3/4 | c | Flour |
| 1/3 | c | Sugar |
| 1 1/4 | c | Ground walnuts |
| 2 | Egg yolks | |
| 1 | c | Sweet butter |
| Confectioners sugar |
INSTRUCTIONS
Legend has it that bakers started making pastry in the form of crescents following the Turkish siege of Vienna in 1683. Preheat oven to 350°. In a large bowl, mix flour, sugar and ground walnuts. Make a little well in the flour mixture and add the egg yolks. Cut butter into small pieces and add to the flour mixture. Knead thoroughly and shape into a ball. Add flour, if needed, to prevent the dough from sticking to the bowl. Cut the ball in 4 parts and shape each part in a roll about inch thick. Cut 1/4-inch pieces and form small crescents in the palm of your hand. Place crescents on a greased baking sheet and bake about 9-10 minutes, until light brown. While still warm, roll the crescents in the confectioners sugar (be careful, they break very easily), then place them on a board to cool. Store in a cookie tin. The flavor actually improves with time. Yield: about 3 dozen. Franziska Mayer, Washington, DC Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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