Cinnamon Walnut Crescent Cookies

By boristhechef

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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

Details

Level of difficulty Average
Cost Average budget

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