Cinnamon Nut Crescents
|Yeast||1 Tablespoon (1 Package)|
|Sugar||1 Cup (16 tbs)|
|Sifted flour||3 1⁄2 Cup (56 tbs), sifted|
|Softened butter||1 Tablespoon|
|Powdered sugar icing||2 Tablespoon|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Dissolve yeast in 1 cup warm water; add 1/4 cup sugar, salt, shortening and half the flour.
Beat thoroughly for 2 minutes; add egg, mixing well.
Beat in remaining flour gradually until smooth.
Cover with damp cloth; refrigerate until ready for use.
Punch dough down occasionally.
Divide dough into thirds.
Roll each piece into a 12-inch circle on lightly floured board.
Spread with butter.
Mix remaining sugar and cinnamon; sprinkle over circles.
Cut each circle into 8 wedges.
Stretch wide end; roll up.
Place on greased cookie sheets; let rise for about 1 hour.
Bake in 400-degree oven for about 20 minutes.
Frost with powdered sugar icing; sprinkle with nuts.