Favorite Yeast Vienna Crescents

Directions

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℉ (200℃). 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 cooked.