I had said I would not make cookies this holiday season — too fattening, too much work. But, I am weakening. I am inspired by recipes in the current issue of German Life, a magazine I write for. My friend, food writer Sharon Hudgins, (sharonhudgins.com) has contributed some tempting cookie recipes which I must try, including Lebkuchen, my favorite German Christmas cookie. And, I will probably make these Greek Crescents, easy and always a hit.
1/2 pound butter
1/4 cup sugar
1 egg yolk
2 tablespoons brandy
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 cup chopped pecans
Confectioners’ sugar
Heat oven to 375 F. Beat butter in an electric mixer until light and fluffy. Add sugar gradually and beat thoroughly. Beat in egg yolk and brandy. Sift together flour and baking powder; mix into butter mixture with a wooden spoon. Stir in nuts. Turn out on a lightly floured board and knead gently with floured hands about 2 minutes. Using about 1 tablespoon dough for each, shape into crescents. Place on an ungreased cookie sheet and bake 25 minutes. Cool slightly and sprinkle heavily with confectioners’ sugar. Makes about 3 dozen cookies.
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