Walnut Crescent Cookies

Page 476

Cuisine: German/Austrian/Swiss | Course Type: Cookies/Bars

(1 review)

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Recipe Reviews

Oh the bitterness of all those rich walnuts! This recipe has an additional cup of ground walnuts in addition to the 1 cup of finely chopped nuts. Now I know what I spent hours peeling those walnuts for in The Pie and Pastry Bible recipes. To a New England palate, I do not think the bitterness may be as overwhelming (having grown up there myself). The son I made the cookies for loved them. One positive factor is that you will not eat too many at one time. They also wait until the cookie is cool to dust with powdered sugar. One of my favorite parts of the Russian Teacakes was the repeated rolling while warm in powdered sugar so that it made its own icing. I will go back to my Betty Crocker recipe for Russian Tea Cakes.

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