21 DEC 09
Cinnamon Crescents
Filed Under: Cookies
Christmas cookie gifting has been a tradition in my family for many years. I’ve gotten several recipe requests recently. Some of the recipes have been handed down over the years so I don’t know their exact origins. The crescent cookies pictured here were likely adapted from one of many available Rugelach recipes however they call for sour cream instead of cream cheese and cinnamon sugar in place of fruit jam or preserves. The tender crust and light sweetness of this cookie makes it a common recipe request.
Cinnamon Crescent Cookies
- Yields 4 dozen cookies
- Equipment: Food processor
- Prep Time: 1 hour (includes chilling)
- Oven Temp: 350 F
- Bake Time: 15 min.
- Cookie Dough:
- 2 cups all purpose flour
- 1/2 lb unsalted butter (2 sticks)
- 1 egg yolk
- 3/4 cup sour cream
- Filling:
- 3/4 cup sugar
- 3/4 cup chopped nuts (walnuts or pecans work well)
- 2 tablespoons cinnamon
Directions:
Put flour in the bowl of the food processor. Cut the butter into small squares and add to flour. Pulse until the butter and flour form small pebbles (like making pie crust). Add the egg yolk and sour cream and pulse until a smooth dough forms. Pour dough out onto plastic wrap, form into ball, and chill for at least a half hour.
Cut chilled dough into four equal portions. Keep portions in refrigerator until you are ready to work with them. Roll a portion on a well floured surface into a large circle (usually 9 to 10 inches). Rolled dough should be about 1/8 inch thick.
Place 1/4 of the filling on top of the dough. Cut the dough into 12 equal size wedges. Tightly roll each wedge from the large outside edge into the tip. Place on parchment paper lined baking sheet with tip down.
Coat cookies with egg wash and sprinkle lightly with cinnamon sugar. Bake for about 15 minutes. Cookies should be golden brown outside. You may want to test one for inside doneness before removing from oven.
