Nusskipferl (Nut Crescents) are tasty cookies, very similar to Rugelach, and utterly delicious. They’re not difficult to make and a wonderful treat for all. They’re more of a pastry than a cookie, but oh, so good.
- 1 package yeast; active dry
- 4 Cups flour; unbleached, unsifted
- 1 Cup butter; softened
- 1 Cup sour cream
- 3 egg yolks; large
- 3 egg whites; large
- 1 Cup nuts; ground (hazelnuts, walnuts, pecans or almonds)
- 1 Cup sugar; or to taste
- 1 teaspoon vanilla
- Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour.
- For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla.
- Roll dough 1/8-inch thick. Cut out rectangles about 2- X 3-inches. Spread with 1 Tablespoon of filling.
- Roll up jelly roll fashion. Place on greased baking sheets and curve to form crescents.
- Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins.
The richness of Stilton and Leek Soup is perfect for the wealth of goodness of the springtime holida...
Savory Peas and Spinach Saute is a simple, delicious blending of vegetables that makes a glorious si...
Outrageously delicious, Apple-Ginger Crumble is best served warm, and optionally with ice cream driz...
The Spanish Potato Omelet from Castile is an exceptional blend of simple flavors which compound to c...