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.
Total TimePrep: 35 min. + chilling Bake: 20 min.
Makesabout 5 dozen
- 3 large egg yolks
- 1 cup 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 wire racks. Drizzle with icing if desired.
Editor's Note: This dough does not require rising time.
Nutrition Facts1 each: 87 calories, 5g fat (3g saturated fat), 21mg cholesterol, 53mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 2g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Cinnamon Walnut Crescents in Country Woman Christmas 1998