Sunday, July 24, 2011

Crescent Cookies

I know this post is called "Crescent Cookies", but I also had a few other pictures I wanted to post along with the Crescent Cookies.

I love this picture! I like the faint frame, the coloring, and the "old paper" look!
These were pretty much all the blueberries we got this year! The plants are still really small, so I am hoping for more next year!

I posted several different edits of this picture, I couldn't choose! I must say I like the blue one pretty well!

Another blueberry picture!

Chocolate Chip Cookies my younger sister made, they were good!

I have been interested in food photography for awhile, so I finally tried it the other day. A recipe always looks better with a picture! I am going to continue to experiment with it. So you are probably going to see some more food pictures on here! Hopefully!

Okay, now on to the Crescent Cookies!

This was a recipe my Great Grandma Marjorie always made, a favorite of my Grandma's.

Two years ago my Aunt had the idea to start a family recipe book and bring recipes to Thanksgiving and give copies to all the families for their recipe books. I thought it was a great idea! All together I contributed 20 recipes! All favorites! Grandma contributed 21! This is one of the recipes Grandma put in, I finally tried it the other day, I love it!

It is really simple and tasty! They are a lot like Mexican Wedding Cookies.

I tried to use natural light from a window for all of these, I think they turned out better than with a flash.

Now for the recipe.

Great Grandma Marjorie's Crescent Cookies

1/2 C. Butter

1/2 C. Shortening

1 tsp. Vanilla

1/2 C. Powdered Sugar

2 C. Flour-sifted (I used half whole wheat and half unbleached white)

3/4 C. Chopped Nuts (I used Pecans)

More Powdered Sugar

Preheat oven to 425*F. Cream butter, shortening, and vanilla until fluffy.

Mix dry ingredients and add to creamed mixture.

Form dough into crescents or small balls. Bake on ungreased cookie sheet for 10 min.

or until lightly brown. Roll warm cookies in powdered sugar, eat some warm

and store the rest in an air tight container.

I hope you like them!