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Crescent Tarts |
"My Aunt Marge shared this scrumptious recipe with me, and I'm satisfied to share it with all of you."
Ingredients :
- four cups all-motive flour
- 1 pound butter
- 1 pint bitter cream
- 1 half of cups white sugar
- 1 half of cups chopped walnuts
- 2 teaspoons floor cinnamon
Instructions :
Prep : | Cook : 12M | Ready in : |
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- Cut the butter into the flour and mix until the aggregate resemble coarse crumbs. Stir inside the sour cream. Cover and refrigerate cough in a single day.
- Preheat oven to 350 stages F (a hundred seventy five tiers C).
- Bake cookies on a parchment coated baking sheet at 350 levels F (175 levels C) for 20 to 25 minutes.
- Combine the sugar, chopped nuts and cinnamon.
- Divide chilled dough into quarters. On a gently floured floor roll out dough into circles 1/eight to 1/four inch thick. Cut into wedges and sprinkle with the nut mixture. Roll up into crescent shapes, starting with the extensive cease first.
- Sprinkle cooled cookies with confectioners' sugar.
Notes :
- Reynolds® parchment may be used for simpler cleanup/elimination from the pan.
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