Swiss hazelnut crescents
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine |
| ½ | cup | Karo light or dark corn syrup |
| 2 | teaspoons | Vanilla |
| 2½ | cup | Unsifted flour |
| 1½ | cup | Ground hazelnuts; (or walnuts) |
| ½ | cup | Confectioners sugar |
| 2 | teaspoons | Ground cinnamon |
Directions
CINNAMON COATING
In large bowl with mixer at medium speed, beat margarine until softened.
Slowly beat in corn syrup and vanilla. Stir in flour and nuts. Chill one hour. Shape dough by rounded teaspoon into 2-inch long rolls. Roll in Cinnamon Coating. Place 2 inches apart on ungreased cookie sheet, forming crescents. Bake in 350 degrees oven for 15 to 18 minutes or until bottoms are slightly browned. Remove from cookie sheet; cook on rack. Makes approximately 4 dozen. Cinnamon Coating: Stir together confectioners sugar and ground cinnamon.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998