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1
In a large bowl, cream butter and egg yolks; add sour cream and extract.
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2
Mix in flour; mix until smooth.
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3
Gather dough into a ball.
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4
Turn out onto lightly floured surface.
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5
With palms of hands, shape dough into a smooth roll.
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6
Slice dough into 48 pieces (if dough is too soft and sticky to handle, chill for a short time).
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7
Roll each piece into a ball (about the size of a walnut).
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8
Can be refrigerated overnight at this point.
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9
In a heavy 1 1/2 qt saucepan, combine all filling ingredients and mix together.
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10
Cook over low heat, stirring constantly until mixture is slightly thickened (5 minutes).
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11
Remove from heat and cool.
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12
Filling should be smooth and easy to spread, if on standing it thickens too much, stir in a little milk.
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13
Preheat oven to 350F.
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14
Lightly sprinkle work surface with flour or powdered sugar.
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15
Roll one dough ball out at a time into a circle 1/16-inch thick.
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16
Place 1-2 teaspoons of filling in the middle of each circle.
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17
Gently lifting nearest edge, roll over to cover filling (continuing to roll so that the dough overlaps on the bottom); pinch the ends slightly around the filling and shape into a crescent by curving the ends in slightly.
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18
Place crescent onto lightly greased cookie sheet so that the overlapped side remains on the bottom.
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19
In this way, make crescents from each of the remaining dough balls, sprinkling the work surface lightly between each cookie.
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20
Bake until lightly browned 10-15 minutes; remove to cooling racks.
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21
When cool, sprinkle with powdered sugar.
