At first, I thought this recipe was for the airy croissant roll with laminated layers of dough, but instead, this is a cookie. I suspect my friend Diane B probably knows what they are as she is the holiday baking queen (at least when we were kids). There appear to be a number of variations available – from vanilla and pecan to almond and walnut. The type you make appears customizable to your tastes and may of course be influenced by “what Mom used to make” when you were a kid.

Buttery Crescents

1 cup butter or margarine

3/4 cup confectioners sugar

2 teaspoons water

2 cups all-purpose flour

1/2 teaspoon salt

1 cup Quaker Oats (quick or old fashioned, uncooked)

Beat together butter and sugar until light and fluffy. Blend in water. Add flour and salt to butter mixture; mix well. Stir in oats. Divide dough into 3 portions. Shape each into 12 crescents. (Dough will be slightly soft) Place on uncreased cookie sheet. Bake in preheated moderate oven (325º F) about 15 minutes. Cool. roll in additional confectioners sugar.

Makes about 3 dozen cookies. Can be frozen after baking.