Cinnamon Nut Crescents Recipe
Ingredients
| Yeast package | 1 | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Shortening | 2 Tablespoon | |
| Flour | 3 1/2 Cup (16 tbs), sifted | |
| Egg | 1 | |
| Softened butter | ||
| Cinnamon | 3 Teaspoon | |
| Powdered sugar icing | ||
| Nuts | 1/2 Cup (16 tbs), chopped | |
Directions
Dissolve yeast in 1 cup warm water; add 1/4 cup sugar, salt, shortening and half the flour.
Beat thoroughly for 2 minutes; add egg, mixing well.
Beat in remaining flour gradually until smooth.
Cover with damp cloth; refrigerate until ready for use.
Punch dough down occasionally.
Divide dough into thirds.
Roll each piece into a 12-inch circle on lightly floured board.
Spread with butter.
Mix remaining sugar and cinnamon; sprinkle over circles.
Cut each circle into 8 wedges.
Stretch wide end; roll up.
Place on greased cookie sheets; let rise for about 1 hour.
Bake in 400-degree oven for about 20 minutes.
Cool.
Frost with powdered sugar icing; sprinkle with nuts.
Beat thoroughly for 2 minutes; add egg, mixing well.
Beat in remaining flour gradually until smooth.
Cover with damp cloth; refrigerate until ready for use.
Punch dough down occasionally.
Divide dough into thirds.
Roll each piece into a 12-inch circle on lightly floured board.
Spread with butter.
Mix remaining sugar and cinnamon; sprinkle over circles.
Cut each circle into 8 wedges.
Stretch wide end; roll up.
Place on greased cookie sheets; let rise for about 1 hour.
Bake in 400-degree oven for about 20 minutes.
Cool.
Frost with powdered sugar icing; sprinkle with nuts.
Chef
