---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Vienna Crescents/slp
  Categories: Cookies
       Yield: 64 servings
  
       4 c  All-purpose flour
     1/2 ts Salt
       2 pk Yeast/ or 2 cakes yeast
   1 1/4 c  Butter
       3    Eggs; separated
       2 ts Vanilla; divided
     1/2 c  Sour cream
       1 c  Granulated sugar
       4 oz Ground pecans
            Grated lemon rind to taste
            Powdered sugar
  
   Recipe by: St. Louis Post-Dispatch 7/15/96
      To prepare pastry: Sift flour. Stir in salt and yeast. Using a fork,
   work in the butter until each particle is coated with yeast and flour.
   Lightly beat egg yolks; add to butter mixture along with 1 teaspoon vanilla
   and sour cream. Work together until dough is smooth. Wrap in waxed paper;
   refrigerate while you make the filling.
   
      To prepare filling: Beat egg whites until stiff. Gradually beat in
   granulated sugar and remaining 1 teaspoon vanilla. Fold in pecans and lemon
   rind. Preheat oven to 400 degrees. Divide dough into 8 parts. On a board
   sprinkled with powdered sugar, roll out each part to a 9-inch circle. Cut
   each circle into 8 equal wedges. Put 1 teaspoon filling on each piece and
   roll up, starting at wide end and shaping into a crescent. Bake on greased
   cookie sheets 15 to 18 minutes, watching carefully, until each cookie is
   very delicately browned. Sprinkle with powdered sugar when cool. Yield: 64
   cookies.
  
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