Crescent Butter Cookies

Crescent Butter Cookies

2 sticks butter at room temperature,  ¾ C sour cream or greek plain yogurt, yolk from one large egg, 2 ½ C all-purpose flour.

         Beat butter, sour cream, and egg yolk in a large bowl with an electric mixer until smooth.

         With mixer on low speed, gradually beat in flour until blended into a soft dough.

         Divide dough into fourths and wrap separately in waxed paper.  Chill one hour or over night, until firm enough to roll.

Filling: ¾ C sugar, ¾ C finely chopped walnuts, 1 tsp. cinnamon.

         Heat oven to 375 degrees.  Have ungreased cookie sheets ready.

         On a lightly floured surface, roll out one piece of dough at a time into a circle about 11 inches in diameter.  Sprinkle with ¼ of the filling.  (See photo A)                       photo A

    Using a pizza wheel or small knife, cut circle into 16 wedges.  (photo B)   

photo B

photo B

        Using a small metal spatula or knife, slide out one wedge and roll  up from wide edge to point to form a crescent.  Repeat with remaining wedges.

         Curve into crescent shapes on cookie sheet.  (photo C)

        photo c

         Bake 25 minutes or until just golden.  Cool and store in airtight container or tins for up to 2 weeks.

You can bake these fancy, simple treats to give as gifts, or for a holiday party.  They add a festive and pretty touch to any holiday table. Besides that, they’re yummy!                photo D




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