Crescent Nut Roll Cookies Recipe
Ingredients
| Flour | 6 Cup (96 tbs) | |
| Shortening | 2 1⁄2 Cup (40 tbs) | |
| Egg yolks | 6 | |
| Milk | 1 Cup (16 tbs) | |
| Cake yeast | 1 Ounce | |
| Salt | 1 Teaspoon | |
| Nuts | 1 Cup (16 tbs), chopped | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Cinnamon | 1⁄2 Teaspoon | |
| Butter | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 9009 Calories from Fat 5627
% Daily Value*
Total Fat 632 g972.6%
Saturated Fat 157.4 g787.1%
Trans Fat 67.5 g
Cholesterol 1143.9 mg381.3%
Sodium 2627 mg109.5%
Total Carbohydrates 720 g240%
Dietary Fiber 34.1 g136.3%
Sugars 119.5 g
Protein 132 g264.4%
Vitamin A 33.2% Vitamin C 0.21%
Calcium 72.7% Iron 215.8%
*Based on a 2000 Calorie diet
Directions
Cut shortening into flour and salt.
Dissolve yeast in milk.
Add egg yolks and yeast mixture to flour; knead until smooth.
Let rise in refrigerator overnight.
Cut dough in four equal parts.
Sprinkle sugar on rolling board.
Roll dough very thin.
One section at a time, cut into 3" squares.
Put 1 tsp.nut mixture on each square.
Roll squares from corner to corner.
Roll in sugar and place on cookie sheet; bend to form crescent.
Bake at 350 degrees about 15 minutes, or until golden brown.
Chef
