Crescent
Cakes Crescent
Cakes
(adapted by Kelley Leverich from Scott Cunningham's version)
1 C. firmly ground pecans (or almonds)
1 1/4 C. flour
1/2 C. powdered sugar
2 drops vanilla (or almond extract)
1/2 C. butter, softened
1 egg yolk
Combine nuts, flour, sugar, and extract until thoroughly mixed.
With hands, work in butter and egg yolk until well-blended.
Chill dough.
Preheat oven to 325.
Pinch off pieces of dough about walnut-sized and shape into crescents.
Place on greased cookie sheet and bake for about 15-20 minutes.
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