From: Ruth Heiges Date: Thu, 15 Aug 1996 18:45:22 +0300 (IDT) Reply-To: dferrell@brain.UCCS.edu (Diane M. Ferrell) Cream the butter and margarine together until very light and fluffy. Its almost white. Add the sugar and cream well. Add the nuts and extracts and mix well. Add about 1/2 of the flour and mix well. Remove dough to a very large mixing bowl (at least 8 qt size). Add the remaining flour one cup at a time and mix in well with your hands until the dough comes clean from the bowl. You may not need the entire 9 cups. The dough should be soft and hold well together. Pinch off a piece of dough and roll into a log about 2 1/2" long and the width of a penny. Flatten and shape into a gentle crescent. Be careful not to make the ends pointed as the cookie will break. Bake at 350 degress for 10-12 minutes. The top should be dry and the bottom just turning golden. Meanwhile, open the powdered sugar and place 1 lb each in two very large baking pans (you may need more pans). Remove the cookies from the oven when they are done and let them sit on the baking sheet for a few minutes. Carefully lift them off the baking sheet and set in one pan with the powdered sugar. Either gently roll them in the powdered sugar and sift some sugar over them. When they have cooled for about 10 minutes, remove them from the pan and set in the second pan. You will need to replenish the powdered sugar in the first pan every so often. To freeze, pack in layers in a plastic container with a tight lid. Sprinkle a little powdered sugar between the layers and place a single sheet of waxed paper in between the layers. These will keep for several months. PS: You can also form the cookie into a small ball about the size of jacks ball JEWISH-FOOD digest V96 #002 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.