into a crescent shape. Dip top of crescent in egg white and then into nut-sugar mixture. Place crescents on baking sheets about 3 cm apart. Bake until bottoms are golden, 10 to dozen minutes. Cool on pan a few minutes, then transfer to wire racks to cool completely. Sprinkle lightly with confectioners' sugar before serving. This winning recipe is from Mila Tomisek of Chicago. She prefers to use unsalted butter, but says margarine can be substituted. The cookies are very fragile. Mila first began baking these small, buttery, crescent-shaped cookies with her grandmother during World War I; today, at 82, she still bakes them for her children and grandchildren. from the Chicago Tribune third annual Food Guide Holiday Cookie Contest December 13, 1990 ----