There are a few holiday traditions that are more important than making the family cookies that only appear once a year. My mom and I would go to my grandmas, sit at the same corner table, roll out the dough, fill, bake, and laugh. We would always burn our tongues eating a cookie straight off the cookie sheet before they have a chance to properly cool.
Last year was the first year my mom or I made the dough. In previous years my grandma always made the fillings and dough before we arrived so we could focus on rolling out, filling, and rolling up the crescents. These cookies are definitely a 2-3 person job! Apparently my great grandmother used to make countless batches of these cookies all on her own. Someday I hope to have that kind of time available to me!
This year Christmas traditions are going to change it bit. It’ll be just my mom and I making the cookies and we will no longer be gathering in my grandparent’s 70’s themed basement tearing up the kids table on Christmas Eve. My brother has the ping pong table, I took an awesome owl-string-art wall piece, and the rest of their house is being divided up. I’ve missed my grandma everyday since she has left, but the next few weeks are going to make the loss that much more real. I treasure all the memories I have with my grandmother shopping, baking, and spending all and every holiday together. This grief thing is hard, do you ever stop missing someone you love?
These cookies are a quintessential part of my holiday a season, I think they would make a fantastic addition to your Christmas cookie tray! There are quite a few steps involved in making the cookies, but every buttery, flaky bite is worth it. The key tip – use the lid of a large sauce pan to cut perfect circles ready to cut into eighths and rolled into lovely crescents! Honestly, I do not like the apricot ones, it’s all about the walnuts!
Two Years Ago – Banana Bread with Hazelnuts
Slovak Crescent Cookies
Adapted from the Slovak Ladies’ Anniversary Cookbook
Yield – 80 cookies
dried apricots + water + sugar
walnuts + milk + sugar
3 sticks margarine (Blue Bonnet), room temperature
1 cup sour cream
3 egg yolks
3 cups flour + more for rolling
powdered sugar for dusting
- Make the fillings the day before.
- Apricot – Boil dried apricots with a little water and sugar until soft. Let cool completely.
- Walnut – Finely chop the walnuts. Mix with a little milk and sugar until the nuts are moist and sweet. Refrigerate overnight.
- Beat the margarine and and sour cream in the bowl of a stand mixer with a paddle attachment until light and creamy. Beat in the egg yolks. Scrape the bowl.
- Mix in the flour on low speed until just combined. The dough will be very sticky.
- With floured hands, divide the dough into 8 disks. Place the disks between sheets of wax paper and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 325 ˚F.
- Liberally flour your surface and rolling pin, don’t be afraid to use a lot of flour. Roll each disk into a 10-inch circle, trim if necessary. Collect the trimmings to reroll once.
- Cut the circle into 8 pieces and place a teaspoon of filling on the wide end. Tuck in the edges and roll tightly. Place on the cookie sheet flap side down and bend into a crescent shape.
- Place 2-3 batches on each cookie sheet. Bake for 15-20 minute or until the cookies just begin to brown. Let cool completely on a wire rack.
- Before serving dust with powdered sugar.