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Holiday crescents

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Ingredients/Components

sugar - 1 c
vanilla - 2 tsp
pkg - 12 oz
salt - 1/4 tsp
egg yolks - 3 item
dairy sour cream - 1 (8
all-purpose flour - 5 c
chopped walnuts - 1/4 c
sifted powdered sugar - 1 1
raisins - 1/4 c
margarine - 2 c
lemon juice - 1 Tbsp
bag cranberries
envelope active dry yeast - 1 item
shredded lemon peel

How to make holiday crescents:

Cranberry Filling:12 oz. bag cranberries1 c. sugar12 oz. pkg. dried prunes, finely snipped1/4 c. raisins1/4 c. chopped walnuts1 1/2 tsp. shredded lemon peel1 Tbsp. lemon juice Sour Cream Icing:1/2 c. dairy sour cream1/2 tsp. vanilla1 to 1 1/4 c. sifted powdered sugar Crescents (Cranberry): Combine flour, yeast and salt; cut in margarine until resembles coarse crumbs. Combine egg yolks, sour cream and vanilla. Add to flour mixture. Knead to form a smooth ball. Divide into 8 portions and chill. Sprinkle work surface with powdered sugar. Roll each portion of dough into 8-inch circle. Cut into 8-inch pie wedges, place on rounded teaspoon of filling near wide end of each wedge. Starting with wide end, roll up; place point side down on ungreased baking sheet. Bake at 350° for 20 minutes or until golden colored.

Cranberry Filling: Cover cranberries and sugar over low heat until mixture starts to form juice. Boil uncovered or until berries pop. Stir in dried prunes, raisins, walnuts, lemon peel and lemon juice. Cover and chill.

Sour Cream Icing: Mix sour cream and vanilla; stir in powdered sugar to make icing. Drizzle over crescents.

Recipe categories: Desserts, Cookie and brownie, Rolled cookies.

Rating:

3.7

Average rating: 3.7, total votes: 6

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Related ingredients:

graham cracker crumbs, sugar, eggs, chopped nuts, brown sugar