Meringue Pecan Crescents
December 21, 2010 § Leave a comment
This is a tricky one, and the best cookies from my grandma.
makes 6 dozen
1 oz yeast
3 tbs sugar
1/2 cup scalded/cooked milk
4 1/2 cup flour
4 sticks butter
4 egg yolks, well-beaten
6 egg whites
pinch of salt
1 1/2 cup sugar
2 cups finely chopped pecans
1 tsp vanilla
1 tsp almond extract
Mix yeast, sugar and milk together. Let stand 5 minutes.
Cut butter into flour.
Add eggs and yeast mixture. Blend thoroughly.
Divide into portions (in 3-4 pieces and roll into ball). Flatten and wrap in wax paper.
Chill for several hours.
Beat egg whites until very stiff.
Slowly add sugar while beating.
Sprinkle in vanilla and almond extract over pecans and toss. Add to meringue.
Roll out a portion of the dough into a circle.
Spread with meringue mix.
Cut into pie-shaped wedges.
Roll wedges from wide end to the point.
Twist into half-moon shapes.
Place on ungreased cookie sheet.
Cook at 375 for 12-15 minutes until golden brown.
After completely cooled, dust with powdered sugar.