Wednesday, December 6, 2017

It's Cookie Day!

It is my cookie day for the Virtual Cookie Exchange!



When Carol (Just Let Me Quiltmentioned 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.

Anyway – that’s what brought me to finding this recipe in the Yankee Magazine.  This may be my most favorite cookie. It is sweet without being too sweet and just a subtle taste of cinnamon.  I hope you love this cookie as much as I do.

Cinnamon Crescents

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
I used a pastry guide instead of a pie pan



  1. In a large bowl, sprinkle yeast on the warm water and stir just to dissolve;
  2. Add flour, sugar, and the slightly cooled melted butter, and stir;
  3. Add eggs and stir until well-blended;
  4. Cover bowl tightly and refrigerate for at least 3 hours - I refrigerate mine overnight; but can be kept refrigerated for up to 3 days;
  5. Divide pastry into 6 or 8 parts
  6. Sprinkle some filling (not the nuts) into a pie pan;
  7. 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.
  8. Sprinkle with filling and nuts;
  9. Cut down into wedges and roll crescent style;
  10. 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:
December 5 

Busy summer

So much for keeping up with this blog! Seems like there is always something to do and for that, I am very grateful! We finally have rain - i...