These scrumptiously tender crescent buttercookies are made with cottage cheese, garnished with sliced almondsand drizzled with an almond glaze.
Recipe: Spencer’s CottageCrescents
1 1/2 cups small curd cottage cheese 1 cup (2 sticks) butter, room temperature 1 teaspoon almond extract 2 cups all-purpose flour 1/2 cup granulated sugar 1 egg white, beaten until foamy sliced almonds (garnish)Glaze: 1 cup sifted powdered sugar 1/2 teaspoon almond extract 2 to 3 teaspoons warm milk
With an electric mixer, combine cottagecheese, butter, extract, flour and granulated sugar in mediummixing bowl until well blended, about 2 minutes.
With lightly floured hands, form into3 balls. Refrigerate, covered with plastic wrap, for at least6 hours.
Roll each ball on a floured board intoa circle about 13-inches in diameter and 1/8-inch thick. Cuteach into 8 wedges. Roll each wedge up beginning at the wideend. Place on ungreased cookie sheets, pointed edge of crescentnext to sheet about 1 inch apart.
Brush each crescent with beaten egg white;sprinkle with almonds.
Bake at 350°F (175°C) for 25 to30 minutes, or until light golden brown.
When cool, drizzle with glaze mixture.
For Glaze: Combine all ingredients ina small bowl until smooth.
Makes 2 dozen cookies.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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