INGREDIENTS

INSTRUCTIONS

From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Thu, 15 Aug 1996 18:45:22 +0300 (IDT)
Reply-To: dferrell@brain.UCCS.edu (Diane M. Ferrell)
Cream the butter and margarine together until very light and fluffy.  It's
almost white.  Add the sugar and cream well.  Add the nuts and extracts and
mix well.  Add about 1/2 of the flour and mix well.  Remove dough to a very
large mixing bowl (at least 8 qt size).  Add the remaining flour one cup at
a time and mix in well with your hands until the dough comes clean from the
bowl.  You may not need the entire 9 cups.  The dough should be soft and
hold well together.
Pinch off a piece of dough and roll into a log about 2 1/2" long and the
width of a penny.  Flatten and shape into a gentle crescent.  Be careful
not to make the ends pointed as the cookie will break. Bake at 350 degress
for 10-12 minutes. The top should be dry and the bottom just turning
golden.
Meanwhile, open the powdered sugar and place 1 lb each in two very large
baking pans (you may need more pans).  Remove the cookies from the oven
when they are done and let them sit on the baking sheet for a few minutes.
Carefully lift them off the baking sheet and set in one pan with the
powdered sugar. Either gently roll them in the powdered sugar and sift some
sugar over them. When they have cooled for about 10 minutes, remove them
from the pan and set in the second pan. You will need to replenish the
powdered sugar in the first pan every so often.
To freeze, pack in layers in a plastic container with a tight lid. Sprinkle
a little powdered sugar between the layers and place a single sheet of
waxed paper in between the layers. These will keep for several months.
PS:  You can also form the cookie into a small ball about the size of jacks
ball
JEWISH-FOOD digest V96 #002
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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