Recipe

1990 2nd Place: Mom's Sugar Cookies Recipe

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Ingredients

Almonds, pecans or walnuts
Measuring
1 c Ground or finely crushed
6 tb Confectioners' sugar
4 c Flour, sifted before
2 ea Egg yolks
2 c Unsalted softened butter or margarine

Directions

Step #1 --TOPPING----- 2 ea Egg whites 1 c Ground or finely crushed Almonds, pecans or walnuts 1/2 c Granulated sugar Confectioners' sugar for Sprinkling Preparation time: 45 mins Cooking time: 10 to 12 mins 1.
Step #2 Cream butter & confectioners' sugar in large mixer bowl until light & fluffy.
Step #3 Beat in egg yolks.
Step #4 Beat in flour & 1 c ground nuts until mixed.
Step #5 (Dough can be put in the fridged up to several days; soften slightly before shaping cookies.
Step #6 ) 2.
Step #7 Heat oven to 350 degrees.
Step #8 Have ungreased baking sheets ready.
Step #9 3.
Step #10 For topping, beat egg whites lightly with fork in shallow dish until frothy.
Step #11 Mix 1 c nuts & granulated sugar in separate shallow dish.
Step #12 4.
Step #13 Roll a generous tsp of the dough in the palm of your hands into a crescent shape.
Step #14 Dip top of crescent in egg white & then into nut-sugar mixture.
Step #15 Place crescents on baking sheets about 1 inch apart.
Step #16 bake this until bottoms are golden, 10 to 12 mins.
Step #17 Cool on pan a few mins, then transfer to wire racks to cool completely.
Step #18 Sprinkle top lightly with confectioners' sugar before serving.
Step #19 This winning recipe is from Mila Tomisek of Chicago.
Step #20 She prefers to use unsalted butter, but says margarine can be substituted.
Step #21 The cookies are very fragile.
Step #22 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 & grandchildren.
Step #23 from the Chicago Tribune third annual Food Guide Holiday Cookie Contest December 13, 1990.
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1990 2nd Place: Mom's Sugar Cookies Recipe

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