Swiss Hazelnut Crescents
1 cup margarine or butter
1/2 cup Karo light or dark corn syrup
2 teaspoons vanilla
2 1/2 cups unsifted flour
1 1/2 cups ground hazelnuts or walnuts
1/2 cup confectioners' sugar
2 tsp ground cinnamon
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 1 hour.
Prepare cinnamon coating: Mix sugar and ground cinnamon together in a shallow
bowl and set aside. Preheat oven to 350.
Shape dough by rounded teaspoonsful into 2 inch long rolls.
Roll in cinnamon coating. Place 2 inches apart on ungreased cookie sheet
forming crescents. Bake in 350 degree oven 15 to 18 minutes or until bottoms
are slightly browned. Remove from cookie sheet; roll gently in Cinnamon
coating and cool on rack.
Makes about 4 dozen.
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