Author:: Susie Coleman
Recipe type:: Christmas Cookie
Serves: 3 dozen
The world’s most delightful Christmas Cookie. Always the favorite on the cookie tray. Light and flaky. Cinnamon-y. Yummy. Make plenty.
- 2 cups flour, sifted
- ½ pound butter (2 sticks), softened
- 1 egg yolk
- ¾ cup sour cream
- ¾ cup granulated sugar or brown sugar
- 1 teaspoon cinnamon
- ¾ cup finely chopped walnuts, almonds or pecans
- Sift 2 cups flour into large bowl. With fingertips or pasty cutter, cut in 2 sticks butter.
- Add 1 egg yolk and ¾ cup sour cream. Mix well.
- Shape dough into ball, sprinkle with flour, wrap in wax paper and refrigerate several hours or overnight.
- When you’re ready to prepare the cookies, preheat oven to 350. Remove dough from refrigerator and let rest about 15 minutes. In the meantime, combine ¾ cup sugar, 1 teaspoon cinnamon, and ¾ cup finely chopped nuts. Set aside.
- Lightly flour a wooden cutting board or countertop. Unwrap the dough and divide it into three equal parts. Roll out one portion of the dough into a pie shaped circle about ⅛” thick, keeping the unused dough covered so it doesn’t dry out.
- Cut the dough into 12 pie-shaped sections, then sprinkle with one third of the cinnamon-sugar-nut mixture.
- Starting at wide end, roll up each pie-shaped section into a crescent roll.
- Bake at 350 on parchment paper or lightly greased baking sheet for 20-25 minutes or until golden brown.
Kids and husbands alike enjoying rolling these little sweet crescents. They store well for several days in an airtight plastic container; do not store in the refrigerator.
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