---------- Recipe via Meal-Master (tm) v8.03
  
       Title: NUSSKIPFERL (NUT CRECENTS)
  Categories: German, Cookies, Desserts
       Yield: 10 servings
  
       1 pk Yeast; Active Dry
       4 c  Flour; Unbleached, Unsifted
       1 c  Butter Or Margarine;Softened
       1 c  Sour Cream
       3 ea Egg Yolks; Large
 
 --------------------------FILLING--------------------------
       3 ea Egg Whites; Large
       1 c  Nuts; Ground
       1 c  Sugar; Or To Taste
       1 ts Vanilla
  
   Mix yeast, flour, butter, sour cream and egg yolks
   thoroughly until dough is formed.  Cover and let dough
   rest 1 hour.  For filling beat egg whites until soft
   peaks form.  Fold in nuts, sugar, and vanilla.  Roll
   dough 1/8-inch thick.  Cut out rectangles about 2 X
   3-inches.  Spread with 1 t of filling.  Roll up jelly
   roll fashion.  Place on greased baking sheets and
   curve to form crecents.  Bake at 350 degrees F. for 15
   to 20 minutes, or until lightly browned.  Cool on wire
   racks and store in airtight tins. Makes 4 to 5 dozen
   crecents.
  
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