These buttery pastries are filled with almonds and rolled into delicious tiny crescents.
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2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 cup cold Land O Lakes® Butter
6 ounces cream cheese
1/3 cup sour cream
3/4 cup finely chopped blanched almonds
1/3 cup sugar
1 tablespoon Land O Lakes® Butter, softened
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large Land O Lakes® Egg (white only), beaten
Ground nutmeg, if desired
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 1 ball on lightly floured surface; flatten slightly. Roll into 9-inch circle, about 1/8-inch thick. Sprinkle about 1/4 cup 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.
Celebrate the eight nights of Hanukkah with these sweets inspired by traditional Hanukkah baking.