-
1
Mix sour cream and water; heat until warm (105 to 115F).
-
2
Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
-
3
In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
-
4
Stir in egg yolks and enough remaining flour to make soft dough.
-
5
Divide dough into 3 equal pieces.
-
6
Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
-
7
Lightly dust work surface with sugar.
-
8
Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
-
9
Spread each wedge with about 1 tablespoon filling.
-
10
Roll up from wide ends to make crescents.
-
11
Place, with points down, on greased baking sheets.
-
12
Bake at 375F for 20 minutes or until golden brown.
-
13
Remove from baking sheets; cool on wire racks.
-
14
Makes 24 to 30 cookies.
-
15
Filling----------.
-
16
In medium bowl, beat egg whites until soft peaks form.
-
17
Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
-
18
Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.
