Tuesday, December 22, 2009

Thanks, Joy (of Cooking) Redux

Last December, I introduced Visual Traveler readers to a Joy of Cooking cookie recipe that was a holiday tradition in both my childhood home and my husband's - Almond Crescents. Then I offered my variation on the theme, Walnut Crescents (http://visualtraveler.blogspot.com/2008/12/thanks-joy-of-cooking.html).
But, this year, I thought I'd also show you how to make these cookies that my older daughter recently said were 'so much better than the ones you made before you changed the recipe.' For instance, here are the cookies when half-baked. This version looks far more like crescents before they're fully baked (above) than after (below).

It's a good idea to place the finished cookies on parchment or waxed paper, atop foil, to completely cool. 'Rolling' each cookie in the powdered sugar/cinnamon mixture requires gentle handling to avoid breakage and a willingness to get your fingers totally covered with this sweet stuff (never a problem, in my case).

After you've coated all of the cookies thoroughly, put them back on the parchment paper for an hour or so, which will minimize them sticking together when you finally place them in an airtight container.

Then comes the best part - eating these Walnut Crescents - which are light and flaky with just the right amount of sweetness. And, if you use your imagination, you can pretend that the bits of powdered sugar landing on your shirt are the gentlest of snowflakes.

Happy Holidays!


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