Cinnamon Walnut Crescents |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 60 |
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Mainstays in my holiday baking are these classic Christmas crescents. Nutty and spicy-sweet, they're ideal for a breakfast buffet. I also tuck them into plates of homemade goodies. Ingredients:
3 egg yolks |
1 cup (8 ounces) sour cream |
1 package (1/4 ounce) active dry yeast |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 cup cold butter |
1 cup finely chopped walnuts |
1 cup sugar |
2 teaspoons ground cinnamon |
confectioners' sugar icing, optional |
Directions:
1. In a small bowl, beat yolks; stir in sour cream and yeast. Let stand for 10 minutes. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add sour cream mixture and stir well. Shape into a ball; cover with plastic wrap and refrigerate 8 hours or overnight.
2. Combine walnuts, sugar and cinnamon; sprinkle a fourth of the mixture on a flat surface. Divide dough into four portions; set three aside. On walnut-sprinkled surface, roll one portion into an 8-in. circle; turn dough over and press walnut mixture into both sides. Cut into 16 wedges. Roll up each wedge into a crescent shape, starting with the wide end. Place point down 1 in. apart on greased baking sheets. Repeat three more times with remaining walnut mixture and dough.
3. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Drizzle with icing if desired. Yield: about 5 dozen.
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