These cookies were made for me by my aunt on my visit to America, many years ago.
She said that she often made these for Christmas. I have adjusted the recipe to weights rather than cups as I find that easier. Also below I have the ingredients for just half the original amount which will make around 12 largish cookies … so you can try them out .
2 and 1/2 tablespoons of granulated sugar
1 teaspoon of vanilla essence
1/2 tablespoon of water
130g plain flour
1/4 teaspoon salt
120g chopped pecans (or you can use walnuts)
Icing sugar for finishing.
Pre-heat the oven to GM3 – 160ºC
Grease 2 baking sheets.
Cream the butter, sugar, vanilla essence and water together.
Add the flour and the salt.
Stir in the chopped pecans.
Take amounts of the mixture larger than a walnut and press this together in your hands – it will stick together easily – shape it into a crescent.
Place them on a greased baking sheet.
Bake for around 25 minutes.
Let them cool for a few minutes and then dredge or roll them in icing sugar.
Served on a tea plate by Royal Grafton – Woodside – 1950s
Whilst I have been writing this post I mentioned it in an email to my cousin who wrote
“Do you know we still use that recipe particularly at Christmas but I can eat them any time. I like them as crescents but also as thumbprint style with a dab of perhaps raspberry, strawberry or apricot preserves–and then powdered sugar sifted on top.”
“As you know, the recipe calls for butter and my feeling is, anything is better with butter! My best friend gave me a little kitchen plaque that says, “I believe in the unparalleled power of butter!”
So I tried these out using raspberry jam – delicious!
Plates are an unnamed Waterlily design by
Taylor & Kent, Longton, England