- Average
- Average budget
Ingredients
- DOUGH:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into pieces
- 3/4 cup sour cream
- 1 large egg, separated
- 1 teaspoon pure vanilla extract
- FILLING:
- 3/4 cup granulated sugar
- 3/4 cup walnut halves, toasted and cooled
- 1 teaspoon ground cinnamon
Preparation
Step 1
Preheat the oven to 375°
DOUGH:
Stir the dry ingredients together in a large bowl,
Step 2
Cut in the butter with a fork or pastry blender until it resembles small peas.
Step 3
Whisk the sour cream, egg yolk (save the white), and vanilla extract together in another bowl, and gradually stir into the dry ingredients, blending just until combined. (Avoid over-mixing; a few small butter lumps are just fine.)
Step 4
Divide the dough into three equal portions, and flatten each portion into a disk. Wrap tightly in plastic, and chill 2 to 3 hours, or until the dough is quite firm.
Step 5
FILLING:
Place the sugar, walnuts, and cinnamon in the bowl of a food processor fitted with a metal blade. Process until the nuts are finely ground, but not pasty.
Step 6
Work with one disk of dough at a time. On a lightly floured surface, roll the dough into a 12-inch circle, about 1/16 inch thick. Trim the dough to a uniform 12-inch circle using a cake pan or bowl as your cutting guide. Sprinkle the top of the dough with one-third of the filling, covering the surface as evenly as possible. Gently press the filling into the dough.
Step 7
With a sharp knife or pastry wheel, cut the circle into 16 wedges. Starting at the widest end, roll up each wedge into a crescent. Place the crescents loose ends facing down on parchment lined cookie sheets. Repeat Steps 5 and 6 with the remaining disks of dough.
Step 8
Whisk the reserved egg white until frothy, and brush it evenly on top of each cookie.
Step 9
Bake 15 to 17 minutes, or until lightly browned on the top and bottom.
*Be sure to chill the dough at least 2 to 3 hours before rolling