These crescent-shaped cookies of German origin are elegant with a drizzle of chocolate. Or dip half in chocolate or dust with icing sugar.
- Portion size 50 servings
- Credits : Canadian Living Magazine: Holiday Best 2013
- 1 cup unsalted butter softened
- 1/3 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 cup ground pecan walnuts, hazelnuts or almonds
- 1 teaspoon baking powder
- 225 g bittersweet chocolate chopped
MethodIn bowl, beat butter with sugar until fluffy; beat in egg yolks and vanilla.
Whisk together flour, pecans and baking powder; add to butter mixture, stirring to form stiff dough.
Using hands, roll dough by 1 tbsp into small logs with tapered ends, bending ends to form crescents. Place, 2 inches (5 cm) apart, on parchment paper–lined or greased baking sheets.
Bake on top and bottom racks of 350F (180C) oven, rotating and switching pans halfway through, until bottoms are light golden, 10 to 12 minutes. Transfer to racks; let cool.
Meanwhile, in heatproof bowl over sauce- pan of hot (not boiling) water, melt chocolate; let cool slightly. Set racks of cookies over waxed paper. Using fork, drizzle chocolate over cookies; let cool. (Make- ahead: Layer between waxed paper in air- tight container and store for up to 3 days or freeze for up to 3 weeks.)
Nutritional facts per cookie: about
- Sodium 7 mg
- Protein 1 g
- Calories 94.0
- Total fat 8 g
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 4.0