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These buttery pastries are filled with almonds and rolled into delicious tiny crescents.
Combine flour, 3 tablespoons sugar and salt in bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Cut in cream cheese until well mixed. Stir in sour cream until mixture forms soft dough. Form dough into ball. Cover; refrigerate 4 hours.
Combine all filling ingredients in bowl; set aside.
Remove dough from refrigerator; soften 15 minutes at room temperature.
Heat oven to 350°F. Grease cookie sheets; set aside.
Divide dough into 4 pieces; form each piece into ball. Place
ball on lightly floured surface; flatten slightly. Roll into 9-inch circle, about 1/8-inch thick. Sprinkle about
filling mixture over dough; gently press into dough. Cut circle into 12 wedges with large sharp knife. Roll up each wedge tightly, from wide end to point, forming crescent. Repeat with remaining dough balls.
Place crescents, point-side down, 1 inch apart onto prepared cookie sheets; curve slightly. Brush each crescent with beaten egg white; sprinkle lightly with nutmeg. Bake 22-25 minutes or until light golden brown.
Dietary Fiber: 0g
I have made this for decades from a little Land O Lakes holiday cook book..the book has disappeared but I am so pleased this classic was here for me to find. All my family and friends look forward to this and it is really so easy!!
I have made this recipe many times. I use a cup of nuts & increased the sugar & butter + spices accordingly. I also drizzle powder sugar disolved in water + a few drops of almond extract on top of the cookies. It kicks up the almond taste.This is my favorite cookie recipe. I warm the cookies before serving. Everyone is VERY impressed.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2145
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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