Vanilla Walnut Crescent Cookies |
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Prep Time: 4 Minutes Cook Time: 60 Minutes |
Ready In: 64 Minutes Servings: 16 |
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From Country Magazine Christmas edition with recipes. A great choice for holiday gifts, cookie trays or just because! Needs 4 hour refrigeration at least.. Ingredients:
2 cups all-purpose flour |
1/8 teaspoon salt |
1 cup butter, cold, cubed |
1 egg, divided |
2/3 cup sour cream |
1/2 teaspoon vanilla |
2/3 cup walnuts, finely chopped |
2/3 cup sugar |
1 teaspoon cinnamon |
Directions:
1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs.
2. In a small bowl, whisk the egg yolk (save the whites for later in the recipe), sour cream and vanilla; add to crumb mixture and mix well.
3. Cover and refrigerate a minimum of 4 hours or overnight.
4. Divide dough into thirds. On a lightly floured surface, roll each portion into a 10 inch circle.
5. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges.
6. Roll up each wedge from the wide end and place point side down on greased baking pan at least 1 inch apart. Curve the ends to form crescents.
7. Whisk saved egg white until foamy; brush over crescents.
8. Sprinkle with remaining nut mixture.
9. Bake at 350F for 18-20 minutes or until lightly browned.
10. Remove to wire racks to cool. Store in airtight container.
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