When Carol (Just Let Me Quilt) mentioned she was going to do the Virtual Cookie Exchange again this year, I knew right off what cookie recipe I was going to share. I’ve made these cinnamon crescents for probably close to 30 years. They are excellent coffee- or tea-dunking cookies. They take a little bit more time to make but trust me, they are worth it!
There really isn’t a story behind these cookies nor is there any great history or ancestral tie to the recipe – it was just a recipe I found, tried, and kept. I can remember getting the recipe from Yankee Magazine back when it was a smaller, Readers Digest-sized magazine. I always loved Yankee Magazine – I can remember that my grandparents always had it. I supposed because my uncle lived in Massachusetts. There has always been something kind of mystical about New England for me. I really enjoyed reading the stories, the recipes, the ‘house for sale’ section, but mostly, I love reading the little advertisements. There were (is) a plethora of jewelry, pottery, and New England-y things to purchase and I just loved dreaming about how cool it would be to visit Maine. Something I’ve had the fortune of doing several times since then.
1 pkg dry yeast
1/4 cup warm water
3 cups flour
2 1/2 Tbsp sugar
1 cup butter melted
2 eggs lightly beaten
filling: 1/2 cup white sugar, 1 Tbsp cinnamon, ground nuts - I use about 1/4 cup of finely chopped walnuts
Preheat oven to 350
- In a large bowl, sprinkle yeast on the warm water and stir just to dissolve;
- Add flour, sugar, and the slightly cooled melted butter, and stir;
- Add eggs and stir until well-blended;
- Cover bowl tightly and refrigerate for at least 3 hours - I refrigerate mine overnight; but can be kept refrigerated for up to 3 days;
- Divide pastry into 6 or 8 parts
- Sprinkle some filling (not the nuts) into a pie pan;
- Roll out one part of the pastry and press into the pie pan. It should pressed out to cover the entire bottom of the pie pan. You can also use a pastry cloth and roll the dough into a circle.
- Sprinkle with filling and nuts;
- Cut down into wedges and roll crescent style;
- Let rest for about 15 minutes; and then bake on an ungreased cookie sheet for 12 - 13 minutes.
I hope you enjoy these cookies and the recipes from all the other bloggers.
If you need some new baking ideas, visit these blogs: