My daughter has been in Girl Guides for 4 years. My time flies. During this time she has been able to experience all kinds of fun outings and adventures with her district group. Truly a great activity for children to be involved in.
This week they celebrated Chinese New Year and part of the celebration included a Mission Impossible. This translates to Brownie Badge Work. Part of their cultural celebration included being asked to share a food from within their own culture. While our family is definitely a mixed bag (Ukrainian, Romanian, German, English, Swedish), we do not follow any one culture or religion. We keep an open mind and are open to all cultures and religion. Having said that I did grow up eating all kinds of yummy goodness including: cabbage rolls, borscht, pierogi, sauerkraut, and more.
Looking at ideas for food items for her to make and bring in, that were relatively easy, I told her about some of the German cookies my mom used to make. Cookies I’ve never even made. And honestly had forgotten about. Together we decided on a cookie recipe, one I remembered being almond and crescent shaped. A quick call to some relatives and we were ready to get baking.
We modified the recipe slightly and it turned out spectacular. I am so very proud of my little girl and her enthusiasm about this Mission and excitement over making something from our German heritage.
These are easier than you think and oh so enjoyable.
- 2 cups flour
- 1/3 cup white sugar
- 3/4 ground almonds
- 1 cup butter cold
- 1 egg
- 1/2 cup icing sugar
- 1 tsp vanilla
- sugar or icing sugar for dipping
- Preheat oven to 325F.
- Combine flour, sugar, icing sugar and ground almonds in a bowl. Cut cold butter into smaller chunks. Working quickly cut in butter with pastry blender. Add egg and vanilla.
- Stir to mix and knead into a dough. If mixture feels a little dry add a couple drops of water.
- Shape dough into logs. Cut off approximately 1/2 inch pieces. Shape each piece into a crescent and place on parchment lined baking sheet.
- Bake 10-12 minutes or until edges are starting to brown. Remove from oven and gently toss with either icing sugar or regular white sugar.