Press enter to see results or esc to cancel.

Spencer’s Cottage Crescents recipe

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.

    AAA Food recipes

    If the Spencer’s CottageCrescents recipe was useful and interesting, you can share it with your friends or leave a comment.

    Facebooktwittergoogle_plusredditpinterestlinkedinmail
  • Comments

    Leave a Comment