Posted by: Schmitty 11-11-99 2:54 AM
2 sticks (1 cup) butter or margarine (not spread) at room temperature
3/4 cup sour cream at room temperature
Yolk from 1 large egg
2 1/4 cups all purpose flour
3/4 cup granulated sugar
3/4 cup walnuts or hazelnuts coarsely chopped
1 teaspoon ground cinnamon
Beat butter, sour cream and egg yolk in a large bowl with electric mixer till smooth.
With mixer on low speed, gradually beat in flour until blended.
Divide dough in fourths. Wrap each separately and chill 1 hour or until firm enough to roll.
Heat oven to 375° F and have ungreased cookie sheets ready.
Filling: Process sugar, nuts and cinnamon in food processor or blender until nuts are very finely chopped.
On a lightly floured surface, roll out 1 piece of dough at a time (keep remainder refrigerated) to an 11 inch circle.
Sprinkle with 1/4 of filling.
Using a pizza wheel or small knife, cut circle into 16 wedges.
Using small metal spatula, carefully slide out 1 wedge.
Roll up from wide edge to point of triangle. Place on cookie sheet and curve into a crescent shape. Repeat
with remaining wedges and remaining pieces of dough.
Bake 25 minutes or just until golden. Remove to wire rack to cool.
Store airtight at room temperature up to 2 weeks or freeze.
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