Vanilla Walnut Crescent Cookies

"From Country Magazine Christmas edition with recipes. A great choice for holiday gifts, cookie trays or just because! Needs 4 hour refrigeration at least.."
 
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Ready In:
5hrs 30mins
Ingredients:
9
Yields:
3 dozen
Serves:
36
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ingredients

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directions

  • In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs.
  • In a small bowl, whisk the egg yolk (save the whites for later in the recipe), sour cream and vanilla; add to crumb mixture and mix well.
  • Cover and refrigerate a minimum of 4 hours or overnight.
  • Divide dough into thirds. On a lightly floured surface, roll each portion into a 10 inch circle.
  • Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges.
  • Roll up each wedge from the wide end and place point side down on greased baking pan at least 1 inch apart. Curve the ends to form crescents.
  • Whisk saved egg white until foamy; brush over crescents.
  • Sprinkle with remaining nut mixture.
  • Bake at 350F for 18-20 minutes or until lightly browned.
  • Remove to wire racks to cool. Store in airtight container.

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