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RECIPES/Desserts
Butterhorn Crescents
A tender, buttery cookie that has just the right sweetness... with cinnamon and walnuts. It tastes of comfort... family... and the holidays.
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Recommended Servings
48
COOKING
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INGREDIENTS
1 cup butter, softened
2 cups sifted all-purpose flour
1 egg yolk, slightly beaten
3/4 cup sour cream
3/4 cup sugar
3/4 cup finely chopped walnuts
1 tsp. ground cinnamon
Instructions
Cut butter into flour with pastry blender or two knives until the size of peas. Mix egg yolk and sour cream; add to flour and mix thoroughly. Divide dough into 3 parts; cover and chill.

Combine sugar, walnuts and cinnamon; set aside.

Preheat oven to 375. Roll each portion on a floured pastry cloth into a 12-inch circle. Cut each circle into 16 wedges. Sprinkle with nut mixture. Roll each wedge firmly starting at outside edge.

Bake on ungreased cookie sheet 20 minutes or until golden.
RECIPE FACTS

Servings: 48

Nutritional information per serving

No nutrition information available

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