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Thursday, December 10, 2009

Georgia's Greek Crescent Cookies, Scottish Shortbread, & Pecan Snowballs



Georgia Kustopias Crouse's Greek Crescent Cookies

This is the recipe that I received from the mother of a life long friend, Georgia Kustopias Crouse. Like my own dear mother, Georgia passed on several years ago. I am very grateful that she gave me this recipe so many years ago. These cookies melt in your mouth, and they add a pretty touch to a tray of cookies for their shape and snowy appearance.
325 degrees 15 minutes

1 lb. butter

6 egg yolks beaten


3/4 cup of confectioners sugar


1 tsp. vanilla
1 tsp. baking powder

5 cups flour (may need a little more)


whole cloves


confectioner sugar to dust after cool


Mix butter, sugar, egg, and vanilla together thoroughly. Blend in flour. Divide dough in half. Shape dough by rounded teaspoon into crescents. Press whole clove into center of each. Bake on ungreased baking sheet 12-15 minutes or until set but not brown. Cool. Dust with confectioner's sugar.


Pecan Snowballs

Should you choose to divide in half and use this dough for the pecan snowballs, add 2/3 cup of ground pecans to the dough and roll them into balls. Bake on ungreased baking sheet 12-15 minutes or until set but not brown. Cool. Dust with confectioner's sugar.


Scottish Shortbread

1 cup butter

1 cup sugar

3 cups flour

Thoroughly cream butter and sugar, add 1 1/2 cups flour and mix thoroughly. Turn onto board floured with remaining 1/2 cup of flour. Knead in flour until dough cracks on surface. Roll out to a thickness of 1/4 inch, use 2 inch glass or round cookie cutter to cut into circles. Stamp the centers with Scottish Shortbread Cookie Stamp. I have a Father Christmas and a "Clement Moore" type Santa design on my stamps. *If you don't have a stamp you can just make them circles or cut into squares or shapes.

Bake at 275 degrees on ungreased baking sheet 25-30 minutes or until lightly golden brown.

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