Name: Filberts Crescents
Yield: 4 servings
Ingredients: 1 c. soft butter; 1/4 c. sugar; 2 c. sifted flour; 1 c. fine ground nuts (almonds, walnuts); 1 tsp. vanilla; confectioners sugar; 1/4 c. butter; 1/4 c. prune puree*; 2/3 c. sugar; 1 Tbsp. light corn syrup; 1 egg; 1 1/2 c. flour; 1 tsp. baking soda; 1 1/4 tsp. ground ginger; 1 tsp. cinnamon; 1/4 tsp. cloves; 1/4 tsp. salt; 1 Shredded Wheat biscuit; 1/2 c. chopped walnuts

Servings: persons

1 c. soft butter
1/4 c. sugar
2 c. sifted flour
1 c. fine ground nuts (almonds, walnuts)
1 tsp. vanilla
confectioners sugar
1/4 c. butter
1/4 c. prune puree*
2/3 c. sugar
1 Tbsp. light corn syrup
1 egg
1 1/2 c. flour
1 tsp. baking soda
1 1/4 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
1 Shredded Wheat biscuit
1/2 c. chopped walnuts

1
Cream the butter and sugar well.
2
Add and mix in, one at a time, corn syrup, prune puree and the egg.
3
Sift together the flour, baking soda, salt and spices; mix into the wet ingredients. Chill dough for an hour or more. That done, shape the batter into balls the size of a walnut.
4
Dip them, firmly, into the chopped walnuts and put them onto a lightly greased cookie sheet, walnut size up!
5
Flatten each cookie, slightly, with the bottom of a glass.
6
Bake at 350u00b0 for 10 to 12 minutes.
7
Cool on a rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Filberts Crescents

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