It’s a traditional family recipe. Every Christmas, we create them, but there are never enough. They are simple to make and the dough is simple to work with.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 24 |
| Yield: | 48 small cookies |
Ingredients
- ½ pound butter
- 2 cups all-purpose flour
- ¾ cup sour cream
- 1 egg yolk
- ¾ cup finely ground walnuts
- ¾ cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
- Combine walnuts, sugar, and cinnamon in a small bowl.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
- Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
- Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.
- The cookie dough stores and freezes well.
- As you roll up each cookie, some of the walnut mixture will fall out. We scrape this up and add it to the remaining nut mixture.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 59 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Terri I just started making these a few years ago with a friend. We roll in powdered sugar and if you use a small amount for the filling it usually doesnt run all over the place. Also remember to chill for at least an hour so all the ingreadients can mesh together. Its easier to roll your dough before rolling.
These are delicious, but…I had a very difficult time making the crescents. Literally ALL of the filling falls out as I roll. The dough doesn’t stick to itself, so hard to keep in shape. Also, I felt they needed a little sugar on top. Rolled in granulated sugar after baking, as someone suggested, but sugar didn’t adhere. Tried sprinkling decorator sugar on them the 2nd time I made them, also doesn’t adhere. Help! I’d love to keep making these for the taste, but mine are ugly and need sugar. Any suggestions?
They were delicious but the dough was a little difficult to work with. I would definitely make them again though.
Making these for a family Christmas brunch. With many nut-averse and some nut-allergic in the family, I baked a test batch with only a sugar & cinnamon filling. The taste testers all agree they are good so, this will be the brunch version. Later on, I’ll make them with the nut filling for ourselves. Straight-forward recipe, easy to follow. Apart from resting the dough overnight, it is quick to assemble and bake.
Made them yesterday and had them with this morning’s coffee. Scrumptious! This will be a recipe to keep for the future…especially Christmas. Thank you!
Delicious! I made them a little smaller and rolled them into granulated sugar after I removed them from the oven. These are gonna be a new cookie tradition in our family…everyone LOVED them-Yum! Thanks for sharing .
My first attempt at nut rolls…easy to work with the dough and they turned out buttery and delicious! will make again!