Crescent Tarts Recipe

Ingredients
<br>- 4 cups all-purpose flour
<br>- 1 pound butter
<br>- 1 pint sour cream
<br>- 1 ½ cups white sugar
<br>- 1 ½ cups chopped walnuts
<br>- 2 teaspoons ground cinnamon
<br><p></p>Directions
<br>step 1: Cut the butter into the flour and mix until the mixture resemble coarse crumbs. Stir in the sour cream. Cover and refrigerate cough overnight.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: Bake cookies on a parchment lined baking sheet at 350 degrees F (175 degrees C) for 20 to 25 minutes.
<br>step 4: Combine the sugar, chopped nuts and cinnamon.
<br>step 5: 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.
<br>step 6: Sprinkle cooled cookies with confectioners' sugar.
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Ingredients
- 4 cups all-purpose flour
- 1 pound butter
- 1 pint sour cream
- 1 ½ cups white sugar
- 1 ½ cups chopped walnuts
- 2 teaspoons ground cinnamon

Directions
step 1: Cut the butter into the flour and mix until the mixture resemble coarse crumbs. Stir in the sour cream. Cover and refrigerate cough overnight.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Bake cookies on a parchment lined baking sheet at 350 degrees F (175 degrees C) for 20 to 25 minutes.
step 4: Combine the sugar, chopped nuts and cinnamon.
step 5: 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.
step 6: Sprinkle cooled cookies with confectioners' sugar.

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