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Enjoy this recipe from All-Time-Favorite Recipes from Pennsylvania Cooks.
Submitted by: Karen Sampson from Waymart, PA
1-1/2 c. butter, divided
8-oz. pkg. cream cheese, softened
2 c. all-purpose flour
1-1/2 c. sugar
1-1/2 T. cinnamon
6 T. walnuts, finely chopped and divided
Place one cup softened butter and cream cheese in a large bowl. Beat with an electric mixer on low speed until smooth. Beat in flour. Divide dough into 4 portions; form each into a disk. Wrap in plastic wrap; chill until firm, about one hour. Combine sugar and cinnamon; set aside. On a floured surface, roll one disk into a 10-inch circle. Brush with one tablespoon melted butter; sprinkle evenly with 2-1/2 tablespoons cinnamon-sugar and one tablespoon nuts. With a pizza cutter, cut circle into 12 wedges. Roll up wedges from wide end to point. Place on ungreased baking sheets, 2 inches apart. Bend into crescent shapes. Repeat with remaining dough. Bake at 350 degrees for 28 minutes, or until golden. Let cool slightly. While still warm, lightly brush with remaining butter; sprinkle with remaining cinnamon-sugar. Remove to wire racks to cool. Makes 4 dozen. | |
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Place one cup softened butter and cream cheese in a large bowl. Beat with an electric mixer on low speed until smooth. Beat in flour. Divide dough into 4 portions; form each into a disk. Wrap in plastic wrap; chill until firm, about one hour. Combine sugar and cinnamon; set aside. On a floured surface, roll one disk into a 10-inch circle. Brush with one tablespoon melted butter; sprinkle evenly with 2-1/2 tablespoons cinnamon-sugar and one tablespoon nuts. With a pizza cutter, cut circle into 12 wedges. Roll up wedges from wide end to point. Place on ungreased baking sheets, 2 inches apart. Bend into crescent shapes. Repeat with remaining dough. Bake at 350 degrees for 28 minutes, or until golden. Let cool slightly. While still warm, lightly brush with remaining butter; sprinkle with remaining cinnamon-sugar. Remove to wire racks to cool. Makes 4 dozen. |
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