One time on Usenet, Julia Altshuler > said:
> Carol Pickett wrote:

<snip recipe>

> > Does anyone know if any thing is missing from this recipe? I
> > received it from my cousin after tasting them at our family reunion.. Hers
> > were light, buttery, & very flaky. Mine are not. They get sort of soft after
> > I put glaze on. Any one have any recipe similar to this? They are small (
> > about 2 1/2 in. ) and they look like small miniature crescents, but taste
> > like cinnamon rolls only much better. Sure would like to know what I am
> > doing wrong or if she left something out by mistake.
>
>
> Your question is entirely appropriate.

Yup -- my only suggestion on Carol's posting is that she should be
sure to quote in her replys to others.

> I'd use butter instead of margarine.

Definitely.

> Also, I'm not sure what a "recipe powdered sugar icing" is. If the
> recipe has too much liquid in it, it could make the crescents too soft.

I think she means the recipe one finds on some powdered sugar boxes;
my mom used to use one for frosting Christmas cookies, although we
got to where we didn't use a recipe, just went by feel. This is from
C&H's web site:

http://www.chsugar.com/Consumer/beyond_frostings.html

Basic Buttercream Frosting

Ingredients:
3-3/4 cup (l lb. box) C&H Pure Cane Powdered Sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla
1/3 cup butter or margarine (2/3 stick), softened

Instructions:
Combine all ingredients in mixing bowl. Beat with electric mixer or
with heavy spoon until smooth and creamy; scrape bowl often. If too
stiff to spread easily, beat in a few drops of milk.

Serving Size: Makes enough for a 9-inch two-layer cake


> I'd put the glaze on after the crescents had cooled to avoid the
> possibility of the glaze sealing in moisture which is making them soggy.

Good point, Lia...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~