Food recipes
Crescent Tarts
Crescent Tarts Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt cream, sour, cultured sugars, granulated nuts, walnuts, english spices, cinnamon, ground Directions: Cut the butter into the...
Crescent Tarts
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured
sugars, granulated
nuts, walnuts, english
spices, cinnamon, ground
Directions:
Cut the butter into the flour and mix until the mixture resemble coarse crumbs.
Stir in the sour cream.
Cover and refrigerate cough overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake cookies on a parchment lined baking sheet at 350 degrees F (175 degrees C) for 20 to 25 minutes.
Combine the sugar, chopped nuts and cinnamon.
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.
Sprinkle cooled cookies with confectioners' sugar.
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured
sugars, granulated
nuts, walnuts, english
spices, cinnamon, ground
Directions:
Cut the butter into the flour and mix until the mixture resemble coarse crumbs.
Stir in the sour cream.
Cover and refrigerate cough overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake cookies on a parchment lined baking sheet at 350 degrees F (175 degrees C) for 20 to 25 minutes.
Combine the sugar, chopped nuts and cinnamon.
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.
Sprinkle cooled cookies with confectioners' sugar.