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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 36 |
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Friends look forward to receiving a gift of these crescents. They're my all-time favorite cookies. The pastry is tender and flaky, and the vanilla flavor comes through beautifully. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1 cup cold butter, cubed |
1 egg, separated |
2/3 cup sour cream |
1/2 teaspoon vanilla extract |
2/3 cup finely chopped walnuts |
2/3 cup sugar |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight.
2. Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges.
3. Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture.
4. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.
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