---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Nut Crescents (1990 1st Place)
 Categories: Cookies, Holiday
      Yield: 60 Cookies
 
      2 c  Unsalted butter; softened
      6 tb Confectioners' sugar
      2    Egg yolks
      4 c  Flour;
           - sifted before measuring
      1 c  Almonds, pecans, or walnuts;
           - ground or finely crushed
           Topping:
      2    Egg whites
      1 c  Almonds, pecans, or walnuts;
           - ground or finely crushed
    1/2 c  Granulated sugar
           Confectioners' sugar;
           - for sprinkling
 
  Preparation time: 45 minutes
  Cooking time: 10 to 12 minutes

  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.
  
  Cream butter and confectioners' sugar in large mixer bowl until
  light and fluffy. Beat in egg yolks. Beat in flour and 1 cup ground
  nuts until mixed. Dough can be refrigerated up to several days;
  soften slightly before shaping cookies.
  
  Heat oven to 350 F. Have ungreased baking sheets ready.
  
  For topping, beat egg whites lightly with fork in shallow dish
  until frothy. Mix 1 cup nuts and granulated sugar in separate
  shallow dish.
  
  Roll a generous 1 ts dough in the palm of your hands into a
  crescent shape. Dip top of crescent in egg white and then into
  nut-sugar mixture. Place crescents on baking sheets about 1" apart.
  Bake until bottoms are golden, 10 to 12 minutes. Cool on pan a few
  minutes, then transfer to wire racks to cool completely. Sprinkle
  lightly with confectioners' sugar before serving.
  
  Recipe by Mila Tomisek of Chicago

  Recipe FROM: Chicago Tribune 3rd annual Food Guide Holiday Cookie
  Contest, Dec 13, 1990
 
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