My Aunt Marge shared this delicious recipe with me, and I'm happy to share it with all of you.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the butter into the flour and mix until the mixture resemble coarse crumbs. Stir in the sour cream. Cover and refrigerate cough overnight.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake cookies on a parchment lined baking sheet at 350 degrees F (175 degrees C) for 20 to 25 minutes.

  • Combine the sugar, chopped nuts and cinnamon.

  • Divide chilled dough into quarters. On a lightly floured surface roll out dough into circles 1/8 to 1/4 inch thick. Cut into wedges and sprinkle with the nut mixture. Roll up into crescent shapes, starting with the wide end first.

  • Sprinkle cooled cookies with confectioners' sugar.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

698.3 calories; 8.1 g protein; 60.8 g carbohydrates; 98.2 mg cholesterol; 239.4 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/06/2003
These are delicious but don't make too much of the filling. It is harder to put that much in a crescent than you think. You must make each crescent the same size or it is hard to bake them evenly. Great with a brunch or with coffee. Good coffee cake replacement. Rich don't eat too many or they are heavy in the stomach. Enjoy!! Read More
(4)