My Break-the-fast plans have changed. One of my friends, the woman who always brings dessert, isn’t able to come this year.
Guess what that means?
Yep. Dessert’s on me.
Okay, my friend Barbara just offered her daughter-in-law’s services for some chocolate chip cookies. Everybody likes those so I said a quick yes.
I would love some homemade rugelach but don’t think I have time to make those this year, so I’m going to make a couple of plum tortes and also these fabulously rich and tender almond crescents (you can use hazelnuts), which melt in your mouth and are completely freezable (so I can actually do that today! Hurrah.
1/2 pound unsalted butter
1/3 cup confectioner’s sugar
2 large egg yolks
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
2/3 cup finely ground almonds or hazelnuts
1/2 cup confectioner’s sugar, approximately
Preheat the oven to 325 degrees. Beat the butter and 1/3 cup confectioner’s sugar in the bowl of an electric mixer set at medium speed for one minute or until fluffy and well blended. Add the egg yolks, salt and vanilla extract and blend them in thoroughly. Add the flour and nuts and blend them in thoroughly. Wrap the dough and refrigerate it for at least one hour or until well chilled. Take off pieces of dough and shape them into 3-inch long cylinders, then into crescents with tapered ends. Place the crescents on ungreased cookie sheets about one-inch apart. Bake for about 25 minutes or until they are lightly browned. Let cool. Press the cookies into the remaining confectioner’s sugar or sift extra confectioner’s sugar on top of the cookies for serving.
Makes about 30 cookies