Holiday Crescents
Reading edition
(Photograph on front cover)
DIRECTIONS INGREDIENTS For 3 dozen For 4½ dozen
1. Let stand in warm room until soft enough to stir easily BUTTER or margarine ½ cup ¾ cup
2. Sift together sifted all-purpose FLOUR 1½ cups 2¼ cups
powdered SUGAR ½ cup ¾ cup
SALT ½ teasp. ¾ teasp.
3. Mix PET MILK ¼ cup ⅓ cup
VANILLA ½ teasp. ¾ teasp.
4. Beat into butter gradually, about a tablespoon at a time, using a mixing spoon or rotary egg beater.
5. Stir in flour mixture, about ¼ cup at a time, mixing well.
6. Mix in finely cut NUTS 1 cup 1½ cups
7. Pinch off about a teaspoon of dough at a time. Roll with fingers into strip 2½ inches long. Turn each strip to form a half-moon. Put on ungreased baking sheet about an inch apart. Bake on top shelf in moderate oven (375° F.) for 12 minutes, or until very light brown.
8. Roll, while still warm, in powdered SUGAR 6 tablesp. ½ cup
Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.