Belmont Savings Bank CEO and President Bob Mahoney returned to Cooking with the CEO this February for a special Valentines Day treat! In front of the Belmont Savings Bank branch in the Waltham Shaw’s located at 1070 Lexington Street, Chef Bob put his baking skills treating grocery shoppers to Armenian Crescent Cookies.
Interested in making them yourself? Check out the recipe below and let us know how you like it!
ARMENIAN CRESCENT COOKIES
(Makes about 3 doz.)
1 large egg yolk
2/3 cup sour cream
2 cups all-purpose flour, plus extra for dusting
¼ cup sugar, plus extra for sprinkling
2 sticks unsalted butter, cold, cut up, plus 4 TBS., melted
½ cup apricot or raspberry jam, warmed slightly
1 tsp. fresh lemon juice
1 cup toasted walnuts or pecans, finely chopped.
Chocolate chips – for melting and dipping half cookies in (optional)
- In a small bowl, whisk yolk and sour cream, and set aside. In a food processor, pulse the flour, 3 TBS. sugar, and ¾ tsp. salt several times. Scatter butter pieces over mixture and pulse until texture of cornmeal, about 8 3-second pulses. Add yoke mixture and process just until dough comes together, about 45 seconds. Turn out onto a floured counter, knead, divide into three portions, wrap, and refrigerate until very firm, at least 1 hour and up to 3 days.
- With rack in middle position, heat the oven to 350°. Line a large baking sheet with parchment paper. In a small bowl, whisk the jam, 1 TBS. sugar, and lemon juice until smooth. Rest 1 portion of the dough at room temperature for 5 min. Roll out on parchment, dusting with flour as needed, into an 11-inch circle. Spread a third of the jam over dough, leaving ½ inch around edge; sprinkle a third of the nuts over the jam. Cut into 12 equal wedges, then gently roll each wedge into a crescent shape.
- Arrange 2 inches apart on the baking sheet. Brush with melted butter and sprinkle each with 1/8 tsp. sugar. Bake until set and lightly browned, 22-24 min., rotating the sheet after 11. Immediately transfer to a rack to cool. Repeat with the remaining dough. Serve (or store in airtight container for up to 1 week).