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