Cinnamon Crescent Cookies |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 32 |
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This is my family's favorite Christmas cookie. Everyone calls them 'the cookie that melts in your mouth!'Theresa Jarabak, Johnstown, Pennsylvania Ingredients:
4 cups king arthur unbleached all-purpose flour |
3/4 cup cold butter |
1 cup (8 ounces) sour cream |
3 egg yolks |
2 teaspoons vanilla extract |
2 egg whites |
2 tablespoons water |
1 cup sugar |
3 teaspoons ground cinnamon |
Directions:
1. Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the sour cream, egg yolks and vanilla; add to crumb mixture and mix until dough forms a ball. Cover and refrigerate for 4 hours or overnight.
2. Divide dough into fourths. On a lightly floured surface, roll each portion into a 10-in. circle.
3. Whisk egg whites and water; brush over dough. Combine sugar and cinnamon; set aside 1/4 cup in a small bowl. Sprinkle remaining cinnamon-sugar over the dough. Cut each circle into eight wedges.
4. Roll up each wedge from the wide end; roll in reserved cinnamon-sugar. Place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents.
5. Bake at 375° for 15-17 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 32 cookies.
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