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Recipe: Waterproof Crescents, 1972

Thu, 12/07/1972 - 11:51
Crescent cookies
PIXNIO photo

A delicious but simple cooky, great for gifts, is a childhood memory. I had a friend whose mother came from Waterproof, La., and this is her recipe — actually a variation on the Viennese crescent. Makes six dozen.

Waterproof Crescents

1 cup butter, at room temperature
1 cup finely chopped pecans
1 cup granulated sugar
3 cups sifted flour
Confectioner's sugar

Cream the butter and granulated sugar. Mix in nuts and flour until well-blended. With fingers, break off walnut-sized pieces of dough, roll slightly, and curve into crescent shapes. 

Bake at 350 degrees on ungreased cooky sheet until very lightly browned, 10 to 12 minutes. Dust with confectioner's sugar when cool. 


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