Carol Pickett wrote:
> 1/2 lb. margarine
> 2 cups flour
> 1 cup sour cream
> 3/4 cups sugar
> 3/4 cup chopped nuts, chopped fine
> 1 tsp. cinnamon
> 1 recipe powdered sugar icing
> Instructions:
> Cut margarine into flour with pastry blender until crumbly.
> Stir in sour cream with fork, blend well. Divide dough into 4 parts, chill
> for 3 hours or longer. Roll each part on lightly floured surface into 8" or
> 9" rounds. Sprinkle with sugar, nuts, & cinnamon. Cut into 12 or 16 wedges.
> Roll up, starting with wide ends. Place on ungreased baking sheet. Bake @
> 375* for 20 minutes. Spread with glaze immediately.
> Does anyone know if any thing is missing from this recipe? I
> received it from my cousin after tasting them at our family reunion.. Hers
> were light, buttery, & very flaky. Mine are not. They get sort of soft after
> I put glaze on. Any one have any recipe similar to this? They are small (
> about 2 1/2 in. ) and they look like small miniature crescents, but taste
> like cinnamon rolls only much better. Sure would like to know what I am
> doing wrong or if she left something out by mistake.


Your question is entirely appropriate.


I'd use butter instead of margarine.


Also, I'm not sure what a "recipe powdered sugar icing" is. If the
recipe has too much liquid in it, it could make the crescents too soft.
I'd put the glaze on after the crescents had cooled to avoid the
possibility of the glaze sealing in moisture which is making them soggy.


Others with more experience will be able to answer more fully.


--Lia