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Phyllis Schlafly’s Favorite Christmas Cookie
Phyllis Schlafly My mother so loved these cookies that she would hide them in the front hall closet so that no one else would eat them! These delicate cookies were her favorite late-night snack. The secret to these cookies is the vanilla sugar coating.

After I learned how to make them, I kept her supplied with these delicious cookies – and, of course, bake extra cookies for myself!

Anne Schlafly Cori, Chairman, Eagle Forum


** Hazelnut Crescents
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½ cup blanched or peeled hazelnuts (do not use hazelnuts with the skins, which taste bitter)
2 ½ cups flour
½ cup superfine sugar
¼ teaspoon salt
1 cup cold butter
3 egg yolks
1 teaspoon vanilla
Vanilla sugar as needed

Grind the hazelnuts in a food processor until a fine texture. Add the flour and sugar and salt and grind well. With the machine running, feed in the butter to make a coarse meal. Drip in the yolks and vanilla. Use a disher to form into equal size balls. Roll into balls and then shape each ball into a crescent and place on a lined sheet pan. Chill the crescents for about 10 minutes before baking. Bake at 325 degrees for 15 minutes (or until the edges are slightly browned). Cool for a minute, then carefully roll the warm cookies in the vanilla sugar.

How to Make Vanilla Sugar
1 vanilla bean, cut up
2 cups sugar

Place the bean and sugar in a food processor and thoroughly grind. Sift through a sieve to remove any large pieces of vanilla bean.

Equipment Needed: cookie sheets, pan liners, food processor, #70 disher, sieve.

Makes 36 cookies.
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