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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 
Cinnamon coating 
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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