Recipe ingredients and directions:
1 1/2 cup all purpose flour
1/2 teaspoon baking powder, double acting
1/2 teaspoon salt
1/2 cup butter
3 tablespoons cold water
1 cup quince paste, prepared
2 tablespoons quince paste, prepared
Preheat the oven to 350 degrees (F). In a large bowl, combine the flour, baking powder and salt.
Add the butter and, working quickly, use your fingertips to rub the flour and fat together
until they look like flakes of coarse meal. Add the water, a few teaspoonfuls at a time, and press
and knead gently with your fingers until the dough can be gathered into a compact ball. If the dough
seems crumbly, moisten it with a little more
water to make the particles adhere.
On a floured surface roll out the dough into a large circle about 1/8 inch thick. With a 4 inch
round cookie cutter (or a pot lid or plate and a pastry wheel), cut the dough into as many
rounds as you can. Then gather the scraps into a small ball, reroll, and cut into similar rounds,
continuing the process until all the dough has been used.
Place 1 tablespoon of quince paste in the center of each round. Moisten the edges of the
round with a finger dipped in water, fold the dough in half and press the edges firmly shut
with your fingers. Then seal them further by pressing the outside edges with the tines of a
table fork. Place the cookies on one or two lightly greased cookie sheets, and bake in the
center of the oven for 15 to 20 minutes, or until they are golden brown.
With a spatula, transfer the cookies to a cake rack to cool. Dust them lightly with confectioners
sugar before serving.
Makes 18 crescents.
Category: Argentinian Recipes