---------- Recipe via Meal-Master (tm) v8.05
       Title: 1990 1st Place: Nut Crescents
  Categories: Cookies, Holiday
       Yield: 60 servings
       2 c  Unsalted softened butter or
       6 tb Confectioners' sugar
       2    Egg yolks
       4 c  Flour, sifted before
       1 c  Ground or finely crushed
            Almonds, pecans or walnuts
            ------------topping---- -- €
       2    Egg whites
       1 c  Ground or finely crushed
            Almonds, pecans or walnuts
     1/2 c  Granulated sugar
            Confectioners' sugar for
     Preparation time: 45 minutes Cooking time: 10 to 12 minutes
      1. Cream butter and confectioners' sugar in large mixer bowl until
     light and fluffy. Beat in egg yolks. Beat in flour and 1 c ground
     nuts until mixed. (Dough can be refrigerated up to several days;
     soften slightly before shaping cookies.)
      2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
       3. For topping, beat egg whites lightly with fork in shallow dish
     until frothy. Mix 1 cup nuts and granulated sugar in separate shallow
      4. Roll a generous teaspoon of the dough in the palm of your hands
     into a crescent shape. Dip top of crescent in egg white and then into
     nut-sugar mixture. Place crescents on baking sheets about 1 inch
     apart. Bake until bottoms are golden, 10 to 12 minutes. Cool on pan a
     few minutes, then transfer to wire racks to cool completely. Sprinkle
     lightly with confectioners' sugar before serving.
      This winning recipe is from Mila Tomisek of Chicago. She prefers to
     use unsalted butter, but says margarine can be substituted. The
     cookies are very fragile.   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 and
     grandchildren. from the Chicago Tribune third annual Food Guide
     Holiday Cookie Contest December 13, 1990