Maple Olive Oil PralineCrescents
"Whenever I make Nekisia Davis’ olive oil maple (truly "Genius") granola -- which is frequently -- I find myself unable to resist strip mining the maple-y, olive oil drenched, toasted pecans. One day I asked myself, "Why not make just the nuts and use them as the primary ingredient in a cookie?" So I did, using the ratios of ingredients from my mother's holiday nut crescent recipe. I'm fairly certain she clipped it from a "Good Housekeeping" or similar magazine sold at the Safeway checkout in the 1960s. (We got quite a few of our holiday favorites from those magazines.) These cookies take a bit longer than your standard nut crescent to make, but I think you'll agree they're well worth the effort. I urge you to make a double or triple batch of the pralines. You'll want plenty on hand for sprinkling on porridge, rolling up into Chelsea buns, topping your ice cream (for example, Paul Virant's "Genius" pumpkin butter swirled into vanilla ice cream) or putting into scones or on muffins. I hope you enjoy these. ;o)..."