Skip to main content

Recipe: Waterproof Crescents, 1972

Thu, 12/07/1972 - 11:51
Crescent cookies
PIXNIO photo

A delicious but simple cooky, great for gifts, is a childhood memory. I had a friend whose mother came from Waterproof, La., and this is her recipe — actually a variation on the Viennese crescent. Makes six dozen.

Waterproof Crescents

1 cup butter, at room temperature
1 cup finely chopped pecans
1 cup granulated sugar
3 cups sifted flour
Confectioner's sugar

Cream the butter and granulated sugar. Mix in nuts and flour until well-blended. With fingers, break off walnut-sized pieces of dough, roll slightly, and curve into crescent shapes. 

Bake at 350 degrees on ungreased cooky sheet until very lightly browned, 10 to 12 minutes. Dust with confectioner's sugar when cool. 

 

Tags Recipes

Seasons by the Sea: Make Every Sandwich Count

The Star's food writer's mantra is "Enjoy Every Sandwich," and she provides four enticing recipes that are sure to please.

Mar 6, 2025

News for Foodies 03.06.25

An Artists and Writers dinner, farm to table talks at Madoo, sandwich platters from Loaves and Fishes, and wine classes at Nick and Toni's and Park Place Wines.

Mar 6, 2025

Montauk Brewing Takes Flight

The Montauk Brewing Company's Surf Beer Golden Ale is now being served on all of JetBlue's national and international flights.

Feb 27, 2025

News for Foodies 02.27.25

A class at Park Place illuminates the wines of Burgundy, and a fund-raiser for Project Most features an array of soups made by local chefs.

Feb 27, 2025

 

Your support for The East Hampton Star helps us deliver the news, arts, and community information you need. Whether you are an online subscriber, get the paper in the mail, delivered to your door in Manhattan, or are just passing through, every reader counts. We value you for being part of The Star family.

Your subscription to The Star does more than get you great arts, news, sports, and outdoors stories. It makes everything we do possible.