1990 1st Place: Nut Crescents Recipe

  
      Yield: 60 Servings
 
      2 c  Unsalted butter (or
           -margarine),Softened
      6 T  Confectioners' sugar
      2    Egg yolks
      4 c  Flour,sifted before
           Measuring
      1 c  Ground (or finely),Crushed
           Almonds,pecans or walnuts
 TOPPING ==========================
      2    Egg whites
      1 c  Ground (or finely),Crushed
           Almonds,pecans or walnuts
    1/2 c  Granulated sugar
           Confectioners' sugar for
           Sprinkling

Preparation time: 45 minutes Cooking time: 10 to 12 minutes

1. Cream butter and confectioners' sugar in large mixer bowl until
light and fluffy. Beat in egg yolks. Beat in flour and 1 c ground nuts
until mixed. (Dough can be refrigerated up to several days; soften
slightly before shaping cookies.)

2. Heat oven to 350 degrees. Have ungreased baking sheets ready.

3. For topping, beat egg whites lightly with fork in shallow dish until
frothy. Mix 1 cup nuts and granulated sugar in separate shallow dish.

4. Roll a generous teaspoon of the dough in the palm of your hands into
a crescent shape. Dip top of crescent in egg white and then into nut-
sugar mixture. Place crescents on baking sheets about 1 inch apart.
Bake until bottoms are golden, 10 to 12 minutes. Cool on pan a few
minutes, then transfer to wire racks to cool completely. Sprinkle
lightly with confectioners' sugar before serving.

1990 2nd Place: Mom's Sugar Cookies
 
      Yield: 48 Servings
 
      1 c  Unsalted butter,Softened
  1 1/2 c  Confectioners sugar
      1    Egg
      1 t  Vanilla
    1/2 t  Almond extract
  2 1/2 c  Flour
      1 t  Baking soda
      1 t  Cream of tartar
 FROSTING =========================
      8 oz Cream cheese,softened
      2 c  Confectioners' sugar
    1/4 t  Vanilla
           Milk
           Food coloring as desired

Preparation time: 30 minutes Chilling time: 2 to 3 hours Cooking
time: 7 to 8 minutes

1. Cream butter, sugar, egg, vanilla and almond extract in large mixer
bowl until light and fluffy. Beat in flour, baking soda and cream of
tartar until mixed. Divide dough in half. Cover and refrigerate dough 2
to 3 hours. (Dough can be refrigerated up to several days; soften
slightly before rolling out.)

2. Heat oven to 350 degrees. Have lightly greased baking sheets ready.

3. Roll out half of dough on lightly floured surface to almost 1/4
~inch thick. Use cookie cutters to cut out desired shapes. Place
cookies 2 inches apart on prepared baking sheets. Bake until light
brown on edges, 7 to 8 minutes. Cool on wire racks.

4. For frosting, beat cream cheese, sugar and vanilla in small bowl
until smooth. Beat in milk until spreading consistency. Add food
coloring as desired.

5. Use frosting to decorate cookies. Let stand until frosting sets.