December 12, 2009

A nut-free cause for rejoicing: NaCoBakMo, Day 15.

Posted in Uncategorized at 11:50 pm by the Green-Eyed Siren

Today, I bring you Evelyn’s Butter Crescents, another recipe from my grandmother’s kitchen. I’m putting her name on this one because she deserves accolades to be shouted from the mountaintop in her name in gratitude for this cookie. Unlike the 1937 recipe I gave you on Day 5, this is one of her all-time go-to recipes; not the jottings of a newly-minted housewife trying to determine what works, it is instead the totally spectacular and reliable product of an experienced baker with years of cookies for her husband and boys under her belt.

This is my dad’s favorite cookie ever. I was under the mistaken impression that it was made from almonds, so I haven’t thought of making them. To my delight, a chance observation at my dad’s kitchen table has re-ordered my cookie universe. It turns out that my dad’s wife, a lovely woman possessed of great forethought, secured the recipe from my grandmother before she died—and not only are there no nuts in these, there are no eggs either! I think they thought I had the recipe already and just didn’t make it, but, alas!—’tis not so. This would have been a totally Junior-safe nut-free, egg-free cookie during the last few years of eggless baking. Still, I am so relieved to have the recipe now I’m not going to worry about the last few years of crescent deprivation.

For this recipe is extraordinary indeed. So, so simple—a mere five ingredients—but if butter crescents float your boat it might be the best cookie you ever tasted. I say that this makes 4 dozen cookies, but the truth is I have no clear idea of its true yield: the kids and I simply couldn’t stop snacking on the dough, which is amazingly delicious too. I tell you, you cannot go wrong with this cookie.

Here’s what the crescents look like before they go in the oven:

And here they are in their completed glory. I don’t know how we’re going to keep these around long enough to send out to my happy band of cookie subscribers—they are OUT OF THIS WORLD. Go make some TODAY!

Evelyn’s Outstanding Nut-Free, Egg-Free Butter Crescents

1 c butter, softened
1/2 c powdered sugar
2 t vanilla extract
2 c flour
1/2 t salt
additional 1/2 to 3/4 c powdered sugar in a bowl, for rolling cookies in

Preheat oven to 325º. Prepare cookie sheets with parchment paper.

Beat butter and 1/2 c powdered sugar until creamy. Beat in vanilla. Mix in flour and salt. Form dough into crescents. (I used a 1/2 T measure to scoop out a consistent amount of dough for each crescent.) Bake for 12-14 minutes. Allow to cool for two to five minutes on the cookie sheet, then carefully remove to wire rack to finish cooling. (Straight from the oven they are very fragile. My grandmother’s recipe calls for moving them right away, but this ends in losing a lot of cookies. If you do choose to move them off the sheet right away, then use the parchment to slide the whole shebang onto the rack; this will help prevent the cookies from breaking.) When fully cooled, roll in the bowl of powdered sugar. Yield: approximately 48 cookies.

TOMORROW: I have no idea. Ask me tomorrow.

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1 Comment »

  1. LSM said,

    I love this type of cookie and have never actually made them. I’m adding these to my list of cookies to bake once school is out!


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