Almond or Hazelnut Crescent Cookies
Appears in Cook's Illustrated November/December 1998
WHY THIS RECIPE WORKS
For a nut crescent cookie recipe with a melt-in-your-mouth quality, we tried three kinds of sugar in the batter: granulated, confectioners', and superfine. The last resulted in just what we wanted: cookies that melted in our mouths. In dete...