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| RER 12.24.14 |
Like I said, we
were trying some new
cookie recipes for this Christmas holiday. In
the past, I mentioned a super amazing math teacher that made cookies for us
to eat during tests. For years after graduating high school we made almond
cookies in effort to replicate those happy taste buds from our math teacher’s
cookies. I may have also said that the almond variety we make is extremely
similar to hers, but that is where I am very mistaken. We actually found the
recipe she typed up on her typewriter and photocopied on very blue paper for
all of the students in her classes.
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| RER 12.22.14 |
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| RER 12.22.14 |
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| RER 12.24.14 |
Miss Couturie’s White Walnut Cookies
aka: Viennese
Crescents or Russian Tea Biscuits
adapted from the NY Times Cookbook
Grind, very
fine, 1 cup walnut meats
Mix together
well : ¾ cups granulated sugar
2 sticks
(1/2 pound) butter – at room temp is easier
1
Tablespoon (or more to taste) genuine vanilla
Add the walnut
meats and mix well.
Add a scant 2
½ cups all-purpose flour and mix. Final part of mixing may need to be done
by hand since dough can be crumbly.
Shape into balls
or cubes and bake 8-12 minutes at 325 degrees on ungreased cookie sheet.
Allow to cool as
they are fragile and move close together. Sift powdered sugar while still
warm.
Note: DO NOT
OVERBAKE! To check for doneness, carefully look at the bottom— top should
almost look “raw” but bottom should be no more than light golden.
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| RER 12.22.14 |
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| RER 12.22.14 |
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| RER 12.22.14 |
So this year, we
tried out these cookies, word for word! They are delightful and are redolent of
sweet memories while scratching quick math on color-coded sheets of paper. The
generous amounts of powdered sugar speak to the sweet holidays and cold
weather. These walnut-centric cookies are strikingly different in flavor from
the almond ones we had grown accustomed to, but with similar buttery, crumbly
textures, they are A-Okay for Santa.
RER
12.22.14
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| RER 12.24.14 |
