My most favorite cookie ever that I found in an issue of Yankee Magazine more than 20 years ago. These are great–you can mix up the dough and refrigerate or freeze until you are ready to make them. I usually make up several batches of the dough, then prep and bake them when needed. They are amazing with a hot cup of coffee.
Servings: 48Cook Time: 12-15 min
1 pkg (2 1/4 teaspoon) yeast
1/4 cup lukewarm water
3 cups flour, sifted
2 1/2 Tablespoons sugar
1 cup butter, melted
2 eggs, beaten lightly
1/2 cup sugar
1 Tablespoon cinnamon
1/2 cup or so of ground nuts – I use walnuts
In a large bowl, sprinkle yeast over the water and stir to dissolve (I let it sit for about 5 minutes). Add the flour, stir a bit. Add the sugar, melted butter, and beaten eggs and mix until well-blended. Cover the bowl tightly and refrigerate for at least 3 hours or up to 3 days (or freeze).
Preheat oven to 350.
Mix sugar and cinnamon together and set aside. Divide pastry into 6 parts. Sprinkle a bit of the cinnamon/sugar mixture into a pie pan. Roll out one part of dough and press into the pie plate. Sprinkle generously with cinnamon/sugar mixture and ground nuts. Cut dough into 8 wedges and roll crescent style. Let rest for about 15 minutes.
Bake on ungreased cookie sheets at 350 for 12 – 15 minutes.
Tags: Christmas Cookie
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