Mae's Crescent Cookies

Another Sunday morning of baking! This week, the recipe of choice from I wound up using pine nuts instead of walnuts because those are what I had, however I am certain these cookies would be amazing with virtually any nut as the base (except maybe peanuts). I "chopped" my pine nuts in my food processor and skipped sifting the confectioner's sugar. All that's left is to beat your butter together on high-speed until creamy. (If you're me, you might need to stop a few times to hammer the pin keeping the head of your Next, form tablespoons of dough into crescents....Clearly, I failed to form these into actual crescents. Since I woke up at 5am to make these, I suppose it's not so surprising that correctly forming shapes was a little beyond me (I am not a morning person). The fact that they are more like horseshoes than crescents didn't detract from the taste at all. In my morning fogginess, I thought I used a tablespoon measure, but maybe I didn't as I only got 15 cookies out of the batter rather than the prescribed 24. I wound up baking my crescents for 20-25 minutes, so a little less than the recipe suggests, until they were barely golden brown. To me, that was the perfect amount of time (and it was hard to wait longer, they smelled amazing). After waiting 5 minutes and then tossing (very gently) in more powdered sugar, I was rewarded with a perfectly buttery, slightly crispy outside, melt-in-your mouth cookie.

The only bummer about these cookies is the powdered sugar-coating gets everywhere, first all over your clean kitchen when you're dusting them, and later all over your clothing and hands, whatever household items are nearby, and obviously, your face. The taste of Mae's crescent cookies is completely worth the powdered sugar mess. I gifted most of these to a friend, who absolutely loved receiving them and said they were still delicious several days later. Make Mae's crescent cookies yourself and check out what the talented Sunday morning bakers did with these cookies.

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