Swedish Nut Crescents

1 1/3 cups sifted all-purpose flour

2 teaspoon salt

1 teaspoon baking powder

¼ cup soft shortening

¾ cup granulated sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1 cup chopped pecans

½ cup granulated sugar

Start heating oven to 325°F. Since together flour, salt, baking powder. Thoroughly mixed shortening with ¾ cup sugar, egg, milk, and vanilla. Mix in flour mixture. Spread ¼ cup dough very thinly and evenly on un-greased inverted 9 x 2” pan. Sprinkle with some of combine nuts and ½ cup sugar. Bake, one pan at a time, 10 to 12 minutes, or until golden. While layer is hot, cut into 4½”x¾” strips; shape over rolling pin. Repeat one pan at a time, until all dough is used. If the strips become too brittle to shape, soften in oven.

Makes 9 dozen

~*~NUT ALLERGY WARNING~*~ this recipe contains Pecans

Brazil-nut sticks

2 cups sifted all-purpose flour

½ teaspoon salt

¾ cup soft shortening

½ cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups ground Brazil nuts

confectioner sugar

Start heating oven to 350°F. Sift flour with salt. Thoroughly make shortening with sugar, egg, and extracts; cut in flour mixture with two knives or pastry blender, mix in nuts. Shape into 1 inch to 2 inch sticks arrange on un-greased cookie sheets. Bake 20 minutes, or until done; cool slightly; the role in confectioner sugar

Makes about 6 dozen

~*~NUT ALLERGY WARNING~*~ this recipe contains Brazil Nuts