Crescent Tarts

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"My Aunt Marge shared this delicious recipe with me, and I'm happy to share it with all of you."
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servings 698 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 698 kcal
  • 35%
  • Fat:
  • 48.7 g
  • 75%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cut the butter into the flour and mix until the mixture resemble coarse crumbs. Stir in the sour cream. Cover and refrigerate cough overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bake cookies on a parchment lined baking sheet at 350 degrees F (175 degrees C) for 20 to 25 minutes.
  4. Combine the sugar, chopped nuts and cinnamon.
  5. Divide chilled dough into quarters. On a lightly floured surface roll out dough into circles 1/8 to 1/4 inch thick. Cut into wedges and sprinkle with the nut mixture. Roll up into crescent shapes, starting with the wide end first.
  6. Sprinkle cooled cookies with confectioners' sugar.



These are delicious but don't make too much of the filling. It is harder to put that much in a crescent than you think. You must make each crescent the same size or it is hard to bake them eve...

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