Rose's Crescents

It is time to continue through our journey of December 1980 Ladies' Home Journal Favorite Christmas Cookies.  Titled Rose's Crescents, they could also be called Almond Crescents.  They are very close to shortbread but have chopped almonds in the dough and are topped with cinnamon and sugar.

2/3 Cup Blanched Almonds

1/2 Cup Butter, softened

1/2 Cup Butter Flavored Crisco

1/3 Cup Sugar

1 2/3 Cup Flour

1/4 Tsp Salt

Topping:  1/4 Cup Sugar + 1/4 Tsp Cinnamon.

Pulse almonds in a blender or food processor until finely chopped.  Add to mixing bowl along with butter, crisco and sugar.  Beat at medium speed until light and fluffy.  Add flour and salt, beat until well mixed.  Wrap and refrigerate for at least 2 hours.

Heat oven to 325 degrees.  

Cut dough into 8 pieces, work one at a time with remaining dough placed back in the refrigerator.  

On a floured surface with floured hands, roll dough into a rope that is 1/2 inch in diameter.  Cut into 2 1/2 inch cookies.  Place on an ungreased cookie sheet formed into crescent shapes.  Bake 12 to 14 minutes until set but not brown.  Cool on pan for 10 minutes, sprinkle with topping and move to a cooling rack.

Layered Pumpkin Bars

I have an abundance of pumpkin puree.  I smoked a turkey breast.  I thought a pumpkin dessert would  give it a nice fall feel but I didn't want to do pie - too close to Thanksgiving.  SOOO, dessert bars.  Whatever I had in my cupboard.  This is it.

Heat oven to 350 degrees.  Line an 8 inch square pan with non stick foil OR regular foil lightly butter.

4 Ounces Butter
1 1/2 Cups Cinnamon Graham Cracker Crumbs
1 Cup Pumpkin Puree
14 Ounce Sweetened Condensed Milk
1 1/2 Tsp Cinnamon
1 Tsp Nutmeg
1 Cup Dark Chocolate Chips
1 Cup Milk Chocolate Chips
1/2 Cup Slivered Almonds
1 Cup Coconut

In a medium bowl, melt the butter in the microwave.  Add the cookie crumb and stir until well combined.  Press into pan.  In the same bowl, combine the pumpkin, approximately half of the sweetened condensed milk, cinnamon and nutmeg.  Stir to combined, pour evenly over the crumbs.

Sprinkle with chocolate chips then almonds then coconut.  Pour remaining milk over the top of all.  Bake approximately 40 minutes, until coconut is well toasted.

Joyful Almonds

I made this recipe for New Years.  Coconut, almonds and chocolate....YUM.  Make them egg shaped for easter.

  1 Cup Almond Extract, Toasted                                               5 Ounce Shredded Coconut

  3/4 Cup Sweetened Condensed Milk                                       2 Ounce Coconut Powder

  1 1/2 Tsp Almond Extract                                                        Chocolate Candy Coating Wafers

Chop the nuts and, in a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and refrigerate for at least 1 hour.

After the balls have set up, melt the chocolate wafers.  Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.