Nusskipferl (Nut Crescents)

• 1 (1/4 ounce) packet active dry yeast
• 4 cups unbleached flour, Unsifted
• 1 cup butter or 1 cup margarine, Softened
• 1 cup sour cream
• 3 large egg yolks
• FILLING
• 3 large egg whites
• 1 cup ground nuts
• 1 cup sugar (to taste)
• 1 teaspoon vanilla

1. Preheat oven to 350u0b0F.
2. Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed.
3. Cover and let dough rest 1 hour.
4. For filling beat egg whites until soft peaks form.
5. Fold in nuts, sugar, and vanilla.
6. Roll dough 1/8-inch thick.
7. Cut out rectangles about 2 X 3-inches.
8. Spread with 1 t of filling.
9. Roll up jelly roll fashion.
10. Place on greased baking sheets and curve to form crescents.
11. Bake for 15 to 20 minutes, or until lightly browned.
12. Cool on wire racks and store in airtight tins.

active dry yeast, unbleached flour, butter, sour cream, egg yolks, filling, egg whites, ground nuts, sugar, vanilla

Taken from www.food.com/recipe/nusskipferl-nut-crescents-6434 (may not work)