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Cinnamon Walnut Crescents

 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.


  • 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


  • 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.
Nutritional 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.