Yield: 30 Cookies
Baking Time: 20 minutes
Cuisine: German
1/2 cup dairy sour cream
1 tablespoon water
1 3/4 cups all-purpose flour (1 3/4 to 2 1/4 cups)
1 package Fleischmann's® Active Dry Yeast
1/2 cup butter or margarine, softened
2 egg yolks (reserve whites for filling), at room temperature
DATE or CHOCOLATE-NUT FILLING
2 egg whites
1/4 cup sugar
1 teaspoon vanilla extract
3/4 cup ground walnuts
3/4 cup chopped or pitted dates
OR
3/4 cup mini chocolate chips
Servings: 30
1. Mix sour cream and water; heat until warm (105 to 115ºF). Stir in yeast; let stand 3 minutes, or until yeast is dissolved; set aside.
2. In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture. Stir in egg yolks and enough remaining flour to make soft dough. Divide dough into 3 equal pieces. Wrap in airtight plastic wrap. Chill at least 2 hours or up to 3 days.
3. Lightly dust work surface with sugar. Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges. Spread each wedge with about 1 tablespoon filling. Roll up from wide ends to make crescents. Place, with points down, on greased baking sheets.
4. Bake at 375ºF for 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
Makes 24 to 30 cookies.
____________________
Date or Chocolate-Nut Filling:
In medium bowl, beat egg whites until soft peaks form. Gradually add sugar and vanilla extract; continue beating until very stiff but not dry. Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.
Servings: 30
Baking Time: 20 minutes
Cuisine: German
1/2 cup dairy sour cream
1 tablespoon water
1 3/4 cups all-purpose flour (1 3/4 to 2 1/4 cups)
1 package Fleischmann's® Active Dry Yeast
1/2 cup butter or margarine, softened
2 egg yolks (reserve whites for filling), at room temperature
DATE or CHOCOLATE-NUT FILLING
2 egg whites
1/4 cup sugar
1 teaspoon vanilla extract
3/4 cup ground walnuts
3/4 cup chopped or pitted dates
OR
3/4 cup mini chocolate chips
Servings: 30
1. Mix sour cream and water; heat until warm (105 to 115ºF). Stir in yeast; let stand 3 minutes, or until yeast is dissolved; set aside.
2. In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture. Stir in egg yolks and enough remaining flour to make soft dough. Divide dough into 3 equal pieces. Wrap in airtight plastic wrap. Chill at least 2 hours or up to 3 days.
3. Lightly dust work surface with sugar. Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges. Spread each wedge with about 1 tablespoon filling. Roll up from wide ends to make crescents. Place, with points down, on greased baking sheets.
4. Bake at 375ºF for 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
Makes 24 to 30 cookies.
____________________
Date or Chocolate-Nut Filling:
In medium bowl, beat egg whites until soft peaks form. Gradually add sugar and vanilla extract; continue beating until very stiff but not dry. Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.
Servings: 30
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