Vanilla Walnut Crescent Cookies

1. 1

   In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs.

2. 2

   In a small bowl, whisk the egg yolk (save the whites for later in the recipe), sour cream and vanilla; add to crumb mixture and mix well.

3. 3

   Cover and refrigerate a minimum of 4 hours or overnight.

4. 4

   Divide dough into thirds.

5. 5

   On a lightly floured surface, roll each portion into a 10 inch circle.

6. 6

   Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle.

7. 7

   Cut each circle into 12 wedges.

8. 8

   Roll up each wedge from the wide end and place point side down on greased baking pan at least 1 inch apart.

9. 9

   Curve the ends to form crescents.

10. 10

    Whisk saved egg white until foamy; brush over crescents.

11. 11

    Sprinkle with remaining nut mixture.

12. 12

    Bake at 350F for 18-20 minutes or until lightly browned.

13. 13

    Remove to wire racks to cool.

14. 14

    Store in airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.