The Chicken and the Egg: A Family Cookbook

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Viennese Crescents

1 Cup Butter 1 Cup Almonds, Ground, Unblanched*
1/4 Cup Sugar 1 Teaspoon Vanilla
2 Cups Flour Confectioner's Sugar

* Substitute: 1/2 to 3/4 Cup Walnuts, 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.

"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

"At Bridget's annual cookie swap, somebody brought a Hawaiian version with coconut and macadamia nuts." - April Ferre


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