• Prep Time: 40 minutes
  • Cooking Time: 25 minutes
  • Serves: 45

Cinnamon Crescent Cookies

  • Recipe Submitted by on

 Ingredients List

  • Dough:
  • 1 cup cold unsalted butter
  • 2 cups flour, sifted
  • 1 egg yolk (saving the white)
  • ¾ cup sour cream
  • Filling:
  • ¾ cup granulated sugar
  • ¾ cup finely ground walnuts
  • 1 teaspoon cinnamon
  • Glaze:
  • 2 cups confectioners’ sugar
  • 3 tablespoons water
  • 1 tablespoon lemon juice


For dough, cut butter into flour with pastry blender or fork. Add egg yolk and sour cream. Mix well by hand. Shape dough into a ball, sprinkle with flour and wrap in plastic wrap. Chill 3 hours.
For filling, combine sugar, walnuts, and cinnamon in bowl. Set aside.
Heat oven to 350°F. Divide dough into thirds. On lightly floured surface, roll each portion into a 14-inch circle. Brush circles with lightly beaten egg white. Sprinkle filling evenly over circle. (Do not over-fill or the filling may seep out and burn.) Cut circle into 12-15 wedges. Starting at the widest end of each wedge, roll to form a tight crescent, bending slightly into a crescent shape.
Gently transfer crescents to parchment paper-lined baking sheets. Bake crescents until golden brown, 25-30 minutes.
Meanwhile, combine glaze ingredients in bowl; mix until smooth. After baking, transfer crescents to wire rack with parchment paper underneath it; cool slightly. While crescents are still warm, spoon glaze over them.

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