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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.

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