We were in Madison over the weekend for a long-planned visit with friends. It was a nice change of pace, staying around the square and going most everywhere on foot for several days. More
Yesterday I spent almost the whole day baking. Among other things, I made a batch of Viennese crescents, which is a recipe I love because it’s elegant and makes many dozen cookies. Plus it’s easy.
I favor recipes that have familiar associations. This one I first made with a friend in my first or second year of college. We were in charge of providing the cookies for a holiday study-break and made these in the basement kitchen of our dorm. My friend found this recipe, which we had to try because, in the introductory text, some food authority had declared it “the greatest cookie recipe ever devised.” I’m not sure about that, but it sure is fine.
These particular cookies are made with ground walnuts, but there are many national variations of this recipe, some using almonds, others leaving out the nuts entirely. Butter and powdered sugar make the cookie.
Baking, like jewelry, is all about the associations. The memories that crowd around our favorite recipes keep us company in the kitchen, a gift that is every bit as precious as pearls.