Cinnamon Tea Crescents
These crescents are perfect for tea. They are simple to make, have an elegant
appearance and best of all, taste wonderful.
Dough:
2 cups all purpose flour
1 cup butter
1 egg yolk
¾ cup sour cream or light sour cream
Filling:
½ cup sugar
2 teaspoons cinnamon
Preheat oven to 375 F.
Measure flour into medium size bowl. Cut butter into flour
until mixture is crumbly. In another bowl, beat egg yolk and sour cream
together. Add to flour mixture and mix well. Transfer mixture to large sheet
of plastic wrap. Wrap well and refrigerate at least 3 hours or overnight.
When ready to make crescents, combine sugar and cinnamon in
small bowl. Sprinkle part of this mixture on the rolling surface (instead of
flour). Divide dough into three parts. Form 1/3 of dough into a ball and roll
into a circle 10 inches in diameter. Sprinkle cinnamon-sugar mixture on both
sides of dough circle as needed. Cut circle into 16 pie shaped wedges. Roll
each wedge into a crescent beginning at outside edge and rolling toward the
center. Arrange crescents on ungreased baking sheet about one inch apart. Bake
for 20-25 minutes or until browned.
Makes about 4 dozen.
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