Butter Crescents

1. Cut butter into flour.

2. Combine egg yolk with sour cream and add to flour mixture.

3. Form into a ball and wrap in wax paper.

4. Chill overnight.

5. Divide dough into 4 portions.

6. Roll each into a 12 inch circle.

7. Spread fruit filling evenly over entire circle.

8. Cut into 16 wedges.

9. Roll from wide end to form crescents.

10. Bake on ungreased cookie sheet at 375 degrees F for 20 minutes or until delicately browned.

11. Dust with confectioners sugar when cool.

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Nutrient	Quantity
Total fats	124.199 g
Protein	64.2422 g
Carbohydrates	316.6771 g
Energy	2579.3 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1004 g
Water	53.6651 g
Aspartic acid	5.9655 g
Calcium, Ca	1061.53 mg
Lutein + zeaxanthin	185.98 g
Fiber, total dietary	29.904 g
Fatty acids, total saturated 22:0	0.0065 g
Carotene, beta	14.96 g
Niacin	22.4085 mg
Vitamin A, RAE	71.97 g
Arginine	8.1558 g
Riboflavin	1.3802 mg
Tocopherol, beta	0.0085 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total saturated 20:1	0.1754 g
Glutamic acid	13.3342 g
Sodium, Na	185.76 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5175 g
Total lipid (fat)	124.199 g
Manganese, Mn	7.2982 mg
Fructose	0.0119 g
Proline	2.9395 g
Fatty acids, total saturated 16:0	12.5572 g
Fatty acids, total saturated 8:0	0.0015 g
Sucrose	0.0119 g
Choline, total	157.762 mg
Sugars, total	0.4744 g
Serine	3.5354 g
Fatty acids, total saturated 10:0	0.0015 g
Fatty acids, total saturated 18:0	5.3387 g
Fatty acids, total saturated 20:4 undifferentiated	0.0745 g
Vitamin B-6	1.7949 mg
Selenium, Se	57.236 g
Ash	14.2183 g
Vitamin D	37.06 IU
Fatty acids, total saturated 18:1 undifferentiated	46.1498 g
Pantothenic acid	4.7619 mg
Phenylalanine	3.3831 g
Copper, Cu	4.3071 mg
Betaine	0.153 mg
Thiamin	3.5452 mg
Retinol	63.07 g
Methionine	1.9305 g
Iron, Fe	7.5941 mg
Carbohydrate, by difference	316.6771 g
Phosphorus, P	2180.78 mg
Folate, total	272.66 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	0.2261 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0019 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Alanine	3.4256 g
Cholesterol	184.45 mg
Valine	3.649 g
Fatty acids, total saturated 18:2 undifferentiated	51.1602 g
Glycine	3.8547 g
Carotene, alpha	6.46 g
Glucose (dextrose)	0.0306 g
Fatty acids, total saturated 14:0	0.331 g
Zinc, Zn	14.055 mg
Isoleucine	2.7566 g
Maltose	0.0119 g
Tocopherol, delta	0.0102 mg
Fatty acids, total saturated 12:0	0.0015 g
Fatty acids, total polyunsaturated	52.4059 g
Fatty acids, total saturated 14:1	0.0041 g
Leucine	5.0535 g
Tocotrienol, alpha	0.0051 mg
Vitamin A, IU	405.94 IU
Folate, DFE	272.66 g
Tryptophan	1.1936 g
Galactose	0.0119 g
Fatty acids, total saturated 20:0	0.0054 g
Lactose	0.0119 g
Tyrosine	2.8979 g
Vitamin B-12	0.3315 g
Vitamin K (phylloquinone)	0.119 g
Fatty acids, total saturated	18.9763 g
Histidine	1.7991 g
Fatty acids, total monounsaturated	46.897 g
Threonine	2.554 g
Folate, food	272.66 g
Fatty acids, total polyunsaturated 17:0	0.0087 g
Vitamin D (D2 + D3)	0.918 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	5.61 g
Vitamin D3 (cholecalciferol)	0.918 g
Vitamin E (alpha-tocopherol)	0.7862 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0194 g
Magnesium, Mg	341.85 mg
Lysine	2.2314 g
Potassium, K	1252.29 mg
Cystine	1.247 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 cup	1368	62.856	115.2
Cream	0.5 pint	0	0	0
Egg yolk	1	54.74	0.6103	4.5118
flour	2 cups	1156.56	253.2108	4.4872
confectioner ' sugar	0	0	0	0
fruit filling	1 can	0	0	0