Vanilla Walnut Crescents
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min./batch
YIELD: 3 dozen.
Friends look forward to receiving a gift of these crescents. They're my all-time favorite cookies. The pastry is tender and flaky, and the vanilla flavor comes through beautifully. —Betty Lawton, Pennington, New Jersey
Ingredients
-
2 cups all-purpose flour
-
1/8 teaspoon salt
-
1 cup cold butter, cubed
-
1 large egg, separated
-
2/3 cup sour cream
-
1/2 teaspoon vanilla extract
-
2/3 cup finely chopped walnuts
-
2/3 cup sugar
-
1 teaspoon ground cinnamon
Directions
-
1.
In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight.
-
2.
Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges.
-
3.
Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture.
-
4.
Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 cookie: 110 calories, 7g fat (4g saturated fat), 22mg cholesterol, 48mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC