Buttery Sour Cream Crescents with Nut Filling

Directions

Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed.

Cover and let dough rest 1 hour.

For filling beat egg whites until soft peaks form.

Fold in nuts, sugar, and vanilla.

Roll dough ⅛ inch thick.

Cut out rectangles about 2 X 3-inches.

Spread with 1 teaspoon of filling.

Roll up jelly roll fashion.

Place on greased baking sheets and curve to form crecents.

Bake at 350℉ (180℃). for 15 to 20 minutes, or until lightly browned.

Cool on wire racks and store in airtight tins.

Makes 4 to 5 dozen crescents.