PATRICIA`S ALMOND CRESCENTS
1/2 cup EACH butter and shortening
2/3 cup ground almonds
1/3 cup sugar
12/3 cups sifted flour
1/4 teaspoon salt
1 cup icing sugar
1 teaspoon powdered cinnamon
Cream butter, shortening and sugar well. Add almonds, then work in flour and salt; chill dough. Roll bits of dough into pencil thick, 21/2-inch/6cm lengths, then form each into a crescent shape. Place on ungreased baking sheets and bake at 325F/160 for 14 to 16 minutes or until set, but not brown. Cool on pan, then while still slightly warm, dip each crescent into a combined mixture of the sugar and cinnamon or melted chocolate.
PAT`S TOFFEE TREATS
1 cup all purpose flour
1 cup Robin Hood oats
1 cup packed brown sugar
1 teaspoon baking soda
1/2 cup butter
1/2 cup corn syrup
1/3 cup packed brown sugar
1/4 cup butter
1/4 cup whipping cream or evaporated milk
11/2 cups sliced almonds
11/2 teaspoons vanilla
To make crust, combine all ingredients, mixing until crumbly. Press firmly into 13x9x2-inch/4L baking pan. Bake in 350F/180C oven for 10 minutes.
To make topping combine corn syrup, brown sugar, butter and cream in medium saucepan. Cook and stir over medium heat until mixture boils; remove from heat. Stir in almonds and vanilla. Pour over crust, spreading evenly. Bake in 350F/180C oven for 15 to 20 minutes or until golden. Cool on wire rack, then cut into triangles, bars or squares. Store in refrigerator. Makes 48.
RASPBERRY WALNUT SCHNITTEN SATTLEGGER
If you prefer, Pat says you can make these using apricot jam and almonds.
1/2 cup butter at room temperature
1/3 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/2 cup seedless red raspberry jam.
1/2 cup walnuts, coarsely chopped
1 cup semi-sweet chocolate chips
In a medium-size bowl, beat butter and sugar with electric mixture until fluffy. Beat in egg. Gradually stir in flour until blended. Divide dough in half. Wrap each half and chill one hour or until firm enough to roll. Heat oven to 350F/180C and have ungreased cookie sheet ready.
Put each piece of dough between two sheets of waxed paper and roll to 12×5-inch/30×12.5-cm rectangle. Peel off top paper sheets, and invert dough onto cookie sheet about 2inches/5cm apart. Peel off paper.
Fold long sides of each rectangle inward to make 1/2-inch/1cm wide side-borders; pat any cracks to seal. Carefully spread half the jam on each rectangle up to folded edges, then sprinkle nuts over jam.
Bake 20 to 25 minutes until edges are golden, then cool until warm. Cut each rectangle into 16 slices. Remove to wire rack to cool.
Melt chocolate in small pan over low heat. Dip plain edges of slices into chocolate, scraping off excess against side of pan. Arrange on waxed paper. Leave in a cool place or refrigerate for chocolate to set. Store airtight up to two weeks.