2 sticks (1 cup) regular butter or margarine
¾ cup sour cream, at room temperature
Yolk from 1 large egg
2 ¼ cups all purpose flour
¾ cup granulated sugar
¼ cup walnuts or hazelnuts, coarsely chopped
1 teaspoon ground cinnamon
1. Beat butter, sour cream and egg yolk in a large
bowl with electric mixer until smooth.
2. With mixer on low speed, gradually beat
in flour until blended. Divide dough in fourths. Wrap each
separately and chill 1 hour or until firm enough to roll.
3. Filling: Process sugar, nuts and cinnamon
in food processor or blender until nuts are very finely chopped.
4. Heat oven to 375°F. Have ungreased
cookie sheet(s) ready.
5. On a lightly floured surface, roll out
1 piece of dough at a time (keep remainder refrigerated) to an 11-inch
circle. Sprinkle with ¼ of the filling. Using a pizza
wheel or small knife, cut circle into 16 wedges. Using a small metal
spatula, carefully slide out 1 wedge. Roll up from wide edge to point
of triangle. Place on cookie sheet and curve into a crescent shape.
Repeat with remaining wedges and remaining pieces of dough.
6. Bake 25 minutes or just until golden.
Remove to wire rack to cool. Store airtight at room temperature up
to 2 weeks or freeze.
There is no flour in this dough.
2 cups creamy peanut butter
1 ¼ cups granulated sugar
2 large eggs
48 milk chocolate kisses (from a 9-ounce package)
1. Heat oven to 350'F. Have cookie sheet(s)
2. Stir peanut butter, sugar and eggs in a bowl
until blended. (It will be sticky.)
3. With floured hands, roll level measuring tablespoonfuls
into 1¼ inch balls. Place 1½ inches
apart on ungreased cookie sheets.
4. Bake 12 to 14 minutes until cookies look dry
and tops are crackled. Remove from oven and immediately press a chocolate
Kiss in center of each. Cool on cookie sheet 1 to 2 minutes, then
remove to wire racks to cool. Store airtight in one layer up to 3