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RUGELACH FRISS (Cinnamon Walnut Crescents) 3 c. unbleached flour 1 Tbsp. active dry yeast 1 c. cold unsalted butter, cut into bits 3 large egg yolks 1 c. sour cream 1 c. minced walnuts 1 c. sugar 2 tsp. cinnamon In bowl combine flour and yeast and blend in the butter until mixture resembles meal. Add egg yolks and sour cream and combine well. Form dough into a ball and chill, wrapped in plastic wrap overnight. Quarter dough and form each quarter into a ball. In bowl combine walnuts, sugar, cinnamon and sprinkle 1/4 of the mixture onto a work surface and on it roll 1 ball of the dough into an 8 inch round, turning the dough over and incorporating the walnut mixture. Cut the round into 16 wedges and beginning at wide end roll up the wedges. Shape into crescents and put 1 inch apart on buttered baking sheets. Make crescents with remaining dough and walnut mixture. Bake in preheated 350 degrees oven for 20 minutes or until golden and let cool on racks. Makes 64 cookies. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |