Beckwood Pond Inn

Putney, Vermont

Specialty Recipe

Crescent Butterhorns

Ingredients

2 cups sifted flour

1/2 pound butter, softened

1 egg yolk

3/4 cup sour cream

Filling:

3/4 cup sugar

1 teaspoon cinnamon

3/4 cup finely chopped nuts

Pour flour into bowl. Cut butter into small pieces and mix into flour with your hands. Add egg yolk and sour cream and mix together with a large spoon. Roll dough into a ball and wrap in wax paper or plastic wrap. Refrigerate overnight.

In the morning, cut ball of dough into 4 equal pieces. On a lightly floured board, roll each ball into a thin circle. Mix filling ingredients together in a small bowl. Sprinkle 1/4 of mixture on top of each circle.

Cut each circle into eight triangles. Beginning at wide end, roll each triangle up and then gently bend into crescent shape. Bake on lightly greased baking sheet at 350 degrees until lightly browned, 20 to 25 minutes.

Yield: 32 crescents.

Ask your host about Cooking Inn Style: A Collection of Country Inn Recipes from England, Ireland, Wales and New England by Beckwood Pond Innkeeper Helene Leichter-Saxby.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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