Cinnamon Crescent Cookies Recipe

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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

This recipe is:

Diabetic Friendly

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Cinnamon Crescent Cookies Recipe

Prep: 45 min.+chilling Bake: 15 min./batch

Yield: 32 Servings

45 15 60

Ingredients

4 cups 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

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.
Divide dough into fourths. On a lightly floured surface, roll each portion into a 10-in. circle.
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.
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.
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.

Nutritional Facts 1 cookie equals 141 calories, 6 g fat (4 g saturated fat), 35 mg cholesterol, 37 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Cinnamon Crescent Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p76