---- — Dorothy Smith of Traverse City sent in today's Recipe of the Week.
"I enjoy old cookbooks and sharing good recipes," she said. "My five children are grown so I usually cut the recipes in half."
These Hungarian Crescent Cookies are a new recipe she found in a 1986 Girl Scout recipes book.
"I found this book at Goodwill," she writes. "Best buy ever."
Hungarian Nut Crescents
1 c. unsalted butter
1 c. lard or shortening
6 ¼ c. King Arthur flour
2 teaspoon yeast
1 pint sour cream
3 egg yolks
½ t. salt
½ lb. ground walnuts
1 ¼ c. granulated sugar
¼ t. cinnamon
1 6. vanilla extract
3 egg whites, stiffly beaten
1 egg yolk
Few drops water
Preheat oven to 350°.
In a bowl, cut butter and lard (shortening) into the flour until crumbly. In separate bowl, mix yeast and sour cream, egg yolks and salt. Combine with flour mixture. Mix until smooth and sides of bowl are clean. Form into a large ball and chill, covered, overnight.
To make filling: Mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl.
To make egg wash: Mix egg yolk and few drops of water in a small bowl.
Sprinkle sugar onto work area. Divide dough into six portions, work with one portion at a time and refrigerate rest.
Roll out dough to 1/8-inch thick and sprinkle with sugar. Cut into 2-by-2-inch squares. Place a bit of nut filling along one end of square and roll up to form into crescent. Place seam side down on greased cookie sheet. Paint with egg wash. Bake for 15-20 minutes. Remove from oven and cool on wire racks. Yields 10 dozen.
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