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Cinnamon Walnut Crescents

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.

60 ServingsPrep: 35 min. + chilling Bake: 20 min.

Ingredients

3 egg yolks
1 cup (8 ounces) sour cream
1 package (1/4 ounce) active dry yeast
3 cups 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

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.
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.
Bake at 350° for 20-25 minutes or until golden brown. Cool on

2 of 2

Cinnamon Walnut Crescents (continued)

Directions (continued)

wire racks. Drizzle with icing if desired. Yield: about 5 dozen.

Editor's Note: This dough does not require rising time.

Nutrition Facts: 1 serving (1 each) equals 87 calories, 5 g fat (3 g saturated fat), 21 mg cholesterol, 53 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein.