Today is the third and final spotlight on holiday confections, which I will wrap up with two more favorites: almond crescents and homemade peppermint patties. The almond crescent cookie recipe has been in our family for a very long time; the peppermint patty recipe came to me from a davesgarden.com member back in 2001. They are both worth the effort to try.
2 cups chopped almonds, divided
1 1/4 cup flour
1/4 cup sugar
1 cup butter, softened
1 teaspoon vanilla
1 cup powdered sugar
Mix together 1 2/3 cup almonds, flour and sugar. Work in butter and vanilla. Chill for one hour, then form into 1-inch balls and roll in remaining chopped almonds. Form into crescent shapes (it takes a little practice to make the half-moons), and place on ungreased cookie sheet. Bake at 350 for 12-15 minutes. Cool on pan for ten minutes, then roll in powdered sugar. Makes about 2 1/2 dozen cookies.
1 pound powdered sugar
3 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
2 teaspoons peppermint extract
1/4 cup evaporated milk
2 cups semi-sweet chocolate chips
2 tablespoons shortening
In mixing bowl,combine powdered sugar, butter, vanilla, peppermint extract and milk. Shape into 1-inch balls and place on waxed-apper lined cookie sheets. Flatten with a drinking glass to 1/4 inches thick. Cover and freeze 30 minutes. In a double boiler over medium-low heat, melt chocolate chips and shortening together. Dip patties in melted chocolate and place on waxed paper to harden. Makes about 5 dozen.