Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Crescent Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen 3-inch cookies Abstract artist Karen Kimmel, featured in the January/February 2011 issue of Whole Living, says that her mother's dessert recipes are her most precious family heirlooms. Here is one of her favorites. Ingredients ½ cup (1 stick) unsalted butter, room temperature 2 tablespoons lard, room temperature ½ cup sugar 2 large egg yolks Zest and juice of 1 lemon 2 cups all-purpose flour, plus more for dusting 6 tablespoons raspberry jam Directions Put butter, lard, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in egg yolks, lemon zest, and lemon juice. Reduce speed to low. Gradually mix in flour. Flatten dough into a disk; wrap in plastic wrap. Refrigerate until firm, at least 1 hour or overnight. Preheat oven to 325 degrees with racks in upper and lower thirds. Let disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out cookies with a 3-inch crescent-shaped cookie cutter. Transfer cut cookies to parchment-lined baking sheets and chill until firm, about 20 minutes. Reroll scraps; cut shapes. Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 12 to 15 minutes. Cool completely on wire racks. Spread flat side of half the cookies with 1 teaspoon raspberry jam each; sandwich with remaining cookies. Rate it Print