Cinnamon Crescent Cookies Recipe

5 1 1
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Cinnamon Crescent Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
This is my family's favorite Christmas cookie. Everyone calls them 'the cookie that melts in your mouth!'—Theresa Jarabak, Johnstown, Pennsylvania
MAKES:
32 servings
TOTAL TIME:
Prep: 45 min.+chilling Bake: 15 min./batch
MAKES:
32 servings
TOTAL TIME:
Prep: 45 min.+chilling Bake: 15 min./batch

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

Nutritional Facts

1 each: 141 calories, 6g fat (4g saturated fat), 35mg cholesterol, 37mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. 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.
  2. Divide dough into fourths. On a lightly floured surface, roll each portion into a 10-in. circle.
  3. 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.
  4. 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.
  5. 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.
Originally published as Cinnamon Crescent Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p76

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Brendansdad User ID: 6981160 165283
Reviewed Nov. 17, 2012

"My mom made a version of these except she always added chopped walnuts."

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