Kifles

• 1/2 c. sour cream
• 1 Tbsp. boiling water
• 1 pkg. dry active yeast
• 1/2 c. butter
• 2 c. flour
• 2 egg yolks
• 1 c. finely chopped walnuts
• 1/2 c. sugar
• 1 tsp. vanilla
• 2 egg whites

1. Combine sour cream and boiling water; mix well.
2. Stir in yeast. Let stand 3 minutes.
3. Stir until yeast is completely dissolved; set aside.
4. Place butter and 1/2 cup flour in small bowl.
5. Add sour cream mixture and beat 1 minute at low speed.
6. Add egg yolks and 1/4 cup of flour; beat at medium speed for 1 minute.
7. Stir in the remaining flour to make soft dough.
8. Turn onto floured surface; knead for 8 to 10 minutes.
9. Divide into 3 balls.
10. Wrap in wax paper.
11. Chill for 2 hours or up to 5 days.
12. When ready to shape, combine nuts, sugar and vanilla.
13. Fold in the whipped egg whites. On a dusted surface with confectioners sugar, roll each ball of dough into a 10-inch circle; cut each into 12 wedges.
14. Top wide edges with 1 teaspoon of filling.
15. Roll from wide edge.
16. Place on greased baking sheets, with points underneath.
17. Bake at 375u0b0 for approximately 20 minutes.
18. Cool on wire racks.

sour cream, boiling water, active yeast, butter, flour, egg yolks, walnuts, sugar, vanilla, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579675 (may not work)