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Preparation Time: 45 min
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Cooking Time: 10 to 12 min
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1.
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Cream butter and confectioners' sugar in large mixer bowl till light and fluffy.
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Beat in egg yolks.
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Beat in flour and 1 c grnd nuts till mixed.
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(Dough can be refrigerated up to several days; soften slightly before shaping cookies.)
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2.
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Heat oven to 350 degrees.
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Have ungreased baking sheets ready.
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3.
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For topping, beat egg whites lightly with fork in shallow dish till frothy.
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Mix 1 c. nuts and granulated sugar in separate shallow dish.
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4.
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Roll a generous tsp.
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of the dough in the palm of your hands into a crescent shape.
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Dip top of crescent in egg white and then into nut-sugar mix.
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Place crescents on baking sheets about 1 inch apart.
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Bake till bottoms are golden brown, 10 to 12 min.
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Cold on pan a few min, then transfer to wire racks to cold completely.
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Sprinkle lightly with confectioners' sugar before serving.
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This winning recipe is from Mila Tomisek of Chicago.
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She prefers to use unsalted butter, but says margarine can be substituted.
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The cookies are very fragile.
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Mila first began baking these small, buttery, crescent-shaped cookies with her grandmother during World War I; today, at 82, she still bakes them for her children and grandchildren.
