Season's best dishes for 2 or 4 or 6

by Mary Lee Taylor; Pet Milk Company

Holiday Crescents

(Photograph on front cover)

DIRECTIONS		INGREDIENTS		For 3 dozen		For 4½ dozen
1. Let stand in warm room until soft enough to stir easily		BUTTER or margarine		½ cup		¾ cup
2. Sift together		sifted all-purpose FLOUR		1½ cups		2¼ cups
		powdered SUGAR		½ cup		¾ cup
		SALT		½ teasp.		¾ teasp.
3. Mix		PET MILK		¼ cup		⅓ cup
		VANILLA		½ teasp.		¾ teasp.
4. Beat into butter gradually, about a tablespoon at a time, using a mixing spoon or rotary egg beater.
5. Stir in flour mixture, about ¼ cup at a time, mixing well.
6. Mix in		finely cut NUTS		1 cup		1½ cups
7. Pinch off about a teaspoon of dough at a time. Roll withfingers into strip 2½ inches long. Turn each strip to form a half-moon. Put on ungreased bakingsheet about an inch apart. Bake on top shelf in moderate oven (375° F.) for 12 minutes, or until very light brown.
8. Roll, while still warm, in		powdered SUGAR		6 tablesp.		½ cup

Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.