“Another very traditional Christmas cookie. It seems that many countries have a version of this cookie. When they are shaped into balls they are called Mexican Wedding Cookies.” – Calla Ferre
- 1 Cup Butter
- 1/4 Cup Sugar
- 2 Cups Flour
- 1 Cup Almonds Ground, Unblanched*
- 1 Teaspoon Vanilla
- Confectioner’s Sugar
- * Substitute: 1/2 to 3/4 Cup Walnuts or Pecans, Chopped
- Cream butter, add other ingredients and mix thoroughly. Shape with fingers into crescents 1-inch thick and 3-inches long. Arrange on buttered cookie sheet.
- Bake for 35 minutes in slow oven (300 degrees). Cool. Roll in confectioner's sugar. Makes 36 crescents.
1946 Recipe – Jean Hansen – From the Fannie Farmer Boston Cooking School Cookbook