Autumn is here, the weather is cooler, and the leaves are
starting to change beautiful colors here in Massachusetts! If you've
never seen the colorful fall foliage here in the northeast, you've got to put
it on your "to do" list.
In case you didn't hear, Make-Ahead Meals for Busy Moms is now available
at Amazon.com and Barnesandnoble.com! I hope you like the
new look of my newsletter, website and blog! Melanie from MommyDoodles redesigned my website and blog and created a
cute logo button for me!
Starting this month, I'm going to feature a new "make-ahead" recipe in my newsletter. I hope you enjoy this month's recipe -
Walnut Crescent Cookies. With the holidays coming up, you can
freeze the cookie dough as directed, and keep it on stand by in the
freezer. The great thing about this cookie is that it tastes great for days
after it's been baked. It's a dry cookie (perfect with a cup of coffee or
tea!) Be sure to add it to your holiday cookie swap!
Preheat the oven to
325 degrees. Prepare a cookie sheet with parchment paper and set aside. In a large mixing bowl, cream the butter, sugar, and vanilla
until fluffy. In a small bowl, combine the flour and cinnamon.
Slowly add the flour mixture to the large mixing bowl on low speed. Add
the walnuts until thoroughly combined.
For each cookie, take a rounded (measuring teaspoon) of dough and form the
dough into a log. Place the dough on a cookie sheet and turn the edges
down to create a crescent shape. Place the cookie dough at least an inch
apart on the cookie sheet. Bake for 20 minutes. Cool completely on
a wire rack. Sift the confectioner's sugar over the cookies. Cover
and store at room temperature.
Freezing Directions
Cover the cookie sheet with parchment paper. Label a gallon-size freezer
bag with the name of the cookies and cooking directions; set aside. Place
the formed crescent shaped dough on the cookie sheet close together without
touching. Cover with plastic wrap and freeze for 3 - 4 hours. Place
the cookie dough in the bag, remove as much air as possible, and seal tightly. (I highly recommend using a vacuum sealer for best freezing results.) Freeze for 2 months.
