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.
Janet says
These look delicious. I cook monthly for our local homesless shelter, Open Arms. Wednesday is my night to bring dessert. I am going to bring a batch of the macaroons you featured in another post (as well as my sister’s bread pudding, a recipe she’s having difficulty parting with). Would love to try these too.
Celia says
Janet,
The crescents are super easy to make and turn out well. If you want, you can skip the vanilla bean infusion. . . The recipe is in the hyperlink.
Good luck and cheers,
Celia