Cookies

Pecan Crescents

  • 2 cups Flour
  • 1 package Yeast
  • 1/4 teaspoon Salt
  • 1/2 cup Butter or margarine
  • 1/2 cup Sour cream
  • 2 Eggs, separated
  • 5 1/2 tablespoons Milk
  • 1/2 cup Brown sugar
  • 1 cup Pecans, chopped
  • 1 1/2 teaspoons Vanilla
  • 1 1/2 cups Powder sugar
  • 1/2 teaspoon Vanilla

    • Combine flour, yeast and salt. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream, egg yolks and 3T milk. Gather dough into a ball.

    Kneadon lightly floured surface until smoothand satiny, about 8 minutes. Divide into thirds; wrap each in plastic wrap. Refrigerate 3-4 hours.

    For filling, beat egg whites until foamy. Gradually add 1/4 c brown sugar, pecans and 1 t vanilla. Fold in egg whites; set aside.

    Preheat oven to 375°. Roll each piece of dough on floured board to form 9 inch circle. Cutinto 8 wedges. Place 1 T of filling along wide side of each wedge.

    Carefully roll up from wide end of each wedge to point (filling will ooze out). Press dough when point overlaps.

    Shape into crescents. Place on buttered cookie sheets, point side down, about 2 inches apart. Bake 20 -25 minutes, or until golden. Cool completely on wire rack. When ready to serve, combine powder sugar 2 1/2 t and 1/2t vanilla. Drizzle over crescents. Store in single layer in covered container in cool place.

    Makes 24.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!