Crescent cookies recipe
Crescent Cookies recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1 package dry yeast
- 3 cups sifted flour
- 1 cup soft butter
- 3 egg yolks
- 1 cup sour cream
- 1 cup finely chopped nuts
- 1 cup sugar
- 1-1/2 teaspoons cinnamon
Sprinkle dry yeast on flour in large bowl. Add soft butter and blend by hand. Stir egg yolks into sour cream and add to flour and butter mixture. The dough will be stiff. Roll into a ball and wrap in waxed paper. Refrigerate overnight.
Mix together nuts, sugar, and cinnamon.
Divide ball into 4 parts, keeping unused portions cold. Spread 1/4 of nut mixture (1/2 cup) on board. Roll dough on top of mixture, turning over until mixture is rolled into the dough. Roll approximately into a 12-inch circle and cut into 16 wedges. Roll each wedge, beginning at the large end. Bake on greased cookie sheet at 325 degrees for 35 minutes.
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