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Sweet Bread: Cinnamon Nut Crescents

Source of Recipe

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Recipe Introduction

About 17 miles south of St. Louis is a small town called Kimmswick. The town sits on the banks of the Mighty Mississippi River. My sisters and I make an annual visit each year around Christmas to this wonderful little town. It is known for it's unique shops with antiques, crafts and collectables. Our favorite stop there every year is a wonderful restaurant called the Blue Owl. It is known for it's wonderful quiches, salads, daily specials and delicious desserts. They have a bakery inside the restaurant where you may also purchase their pies, cakes and cookies. Here is my favorite cookie from there that I make every year for Christmas.

List of Ingredients

1/2 cup butter
3/4 cup sour cream
3/4 cup sugar
2 cups flour
1 egg yolk
3/4 cup pecans -- chopped
1 teaspoon ground cinnamon



Recipe


Cut butter into flour until mixture resembles coarse meal. Add sour cream and egg yolk, stirring until flour mixture is moistened. Cover and chill several hours. Combine sugar, pecans and cinnamon. Set aside. Divide dough into 5 equal portions. Roll each portion into an 8 inch circle; sprinkle with sugar mixture. Cut circle into eighths. Roll up each wedge starting at wide end; seal points firmly. Place on ungreased cookie sheets, point side down. Bake at 350 degrees for 25 minutes or until lightly browned. Remove to wire racks until cool; drizzle with icing.

Icing: Mix together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2 tablespoons milk.