Here they are – my dad’s favorite cookies! I hadn’t made these in almost 10 years, but when we decided to have a little Christmas gathering this year, and it was going to be my dad’s very first time seeing where my husband and I live, I knew I had to make something special just for him.

We used to make these cookies together when I was little. They are very unique – a little fiddly, but they taste amazing! This is a cookie that isn’t very sweet – they are tender and buttery, with a fluffy but dense texture. The lemon zest and hazelnut add a special, delicate flavor. They are such a treat, and they were a big hit at the party! Dad was so happy when he saw them!

Sour Cream Crescents (from Woman’s Day Collector’s Cookbook)
1 cup butter or margarine, softened
1/2 cup sugar
1 cup sour cream
1 egg, separated
3 cups flour
1 teaspoon baking powder
1/2 teaspoon lemon zest
2/3 cup finely chopped hazelnuts (use blender or food processor)
2 tablespoons sugar
1/2 teaspoon cinnamon

Cream butter with sugar until light. Add sour cream and egg yolk and beat until well blended. Add next 3 ingredients and mix well. Chill until firm enough to handle. With hands, shape pieces of dough in 2″ crescents 1/2″ wide and put on cookie sheets. The easiest way to do this is to pinch off a heaping tablespoon of dough, roll it between your hands, applying pressure to make the ends narrower than the middle. Then place on cookie sheet, curving ends into a crescent moon shape.

Beat egg white slightly with a fork and brush on crescents with a pastry brush. Sprinkle with nuts. Mix cinnamon with 2 tablespoons sugar and sprinkle on cookies. Bake in preheated 350 degree oven for 15 to 18 minutes. Remove to racks to cool. Makes about 6 dozen.

This is what the dough should look like after you mold the dough into crescents.

Here is what the cookies look like before they go into the oven:

And this is what they should look like when they come out of the oven! Just lightly golden brown on the tips!