Vienna Crescents/slp

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Title: Vienna Crescents/slp
Categories: Cookies
Yield: 64 servings

4 c All-purpose flour
1/2 ts Salt
2 pk Yeast/ or 2 cakes yeast
1 1/4 c Butter
3 Eggs; separated
2 ts Vanilla; divided
1/2 c Sour cream
1 c Granulated sugar
4 oz Ground pecans
Grated lemon rind to taste
Powdered sugar

Recipe by: St. Louis Post-Dispatch 7/15/96
To prepare pastry: Sift flour. Stir in salt and yeast. Using a fork,
work in the butter until each particle is coated with yeast and flour.
Lightly beat egg yolks; add to butter mixture along with 1 teaspoon vanilla
and sour cream. Work together until dough is smooth. Wrap in waxed paper;
refrigerate while you make the filling.

To prepare filling: Beat egg whites until stiff. Gradually beat in
granulated sugar and remaining 1 teaspoon vanilla. Fold in pecans and lemon
rind. Preheat oven to 400 degrees. Divide dough into 8 parts. On a board
sprinkled with powdered sugar, roll out each part to a 9-inch circle. Cut
each circle into 8 equal wedges. Put 1 teaspoon filling on each piece and
roll up, starting at wide end and shaping into a crescent. Bake on greased
cookie sheets 15 to 18 minutes, watching carefully, until each cookie is
very delicately browned. Sprinkle with powdered sugar when cool. Yield: 64
cookies.

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