These are rich little things that melt in your mouth.

Carol
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour and butter in large bowl. Cut in butter until mixture is crumbly.

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  • In a separate bowl beat egg yolk and sour cream together with spoon. Add to flour mixture. Mix together well. Chill covered in refrigerator at least 4 hours. If you make this in the evening, store overnight.

  • Stir sugar and cinnamon together to use instead of flour for rolling dough. Sprinkle some over working surface. Roll about 1/4-1/3 of dough into circle about 10 inches in diameter, sprinkling with sugar-cinnamon mixture on both sides as needed both to roll and for taste. Cut in 16 pie shape wedges. Beginning at outer wide edge, roll toward center. Arrange on ungreased baking sheet close together, not touching.

  • Bake in a preheated 375 degrees F (190 degrees C) oven for 25 to 30 minutes, until browned.

Nutrition Facts

65.3 calories; 0.8 g protein; 5.3 g carbohydrates; 5.8 mg cholesterol; 46 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2005
I rhought these were awesome! Even my picky husband was like............YOU made these? I had tried one before it was cooled and thought that they were not cooked in the middle but once they cooled down it was possible to see they were.the bottom cooks faster than the top so put on a higher shelf- will be making more! Thanks Read More
(8)

Most helpful critical review

Rating: 3 stars
01/23/2007
Dough was very easy to work with but seemed rather dry after baking... Read More
(4)
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/21/2005
I rhought these were awesome! Even my picky husband was like............YOU made these? I had tried one before it was cooled and thought that they were not cooked in the middle but once they cooled down it was possible to see they were.the bottom cooks faster than the top so put on a higher shelf- will be making more! Thanks Read More
(8)
Rating: 5 stars
04/12/2004
This dough is delightful to work with. I kneeded in flour until it was like pizza dough. Very pliable. Don't try making large crescents with this dough as they won't cook properly on the inside. Kids loved them. Read More
(6)
Rating: 3 stars
01/23/2007
Dough was very easy to work with but seemed rather dry after baking... Read More
(4)
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Rating: 4 stars
01/08/2007
While these were very good they reminded me of the "cookies" my mother used to make with any leftover pie crust scraps. Granted these were much prettier than pastry scraps sprinkled with cinnamon sugar but the taste is similar enough that I don't know that I'll ever make them again. Read More
(4)
Rating: 4 stars
08/09/2005
I followed this recipe exactly and they were scrumptious. Make sure you roll the dough evenly and that they are uniform in size. Otherwise they won't bake evenly. Permanent addition to my recipe box. Thank you Carol!! Read More
(2)
Rating: 3 stars
11/23/2007
Tender and slightly sweet but rich enough that you can resist having several at a time. I selected this recipe for my eight year-old daughter to have charge over while I was doing other Thanksgiving baking. The simple ingredients and preparation made it perfect for her to handle. Read More
(2)
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Rating: 5 stars
01/20/2013
this recipe is one of my most successful tries. the dough turned out perfect like the classic recipe and tastes buttery and delicious. Read More
(1)