Print
Email
Add a photo
Ingredients
- 8 c. flour
- 4 Packages active dry yeast
- 1 1/2 c. unsalted butter
- 2 c. Crisco shortening
- 2 teaspoon vanilla
- 8 egg yolks
- 2 c. lowfat sour cream
- 8 egg whites
- Sugar
- Raspberry or possibly apricot preserves
Directions
- Mix flour, yeast, butter, shortening, vanilla, egg yolks, and lowfat sour cream together by hand. Divide dough into 6 balls. Wrap each ball with wax paper and a dish towel and chill overnight.
- Next day, take out one ball at a time from the refrigerator and roll out on a board dusted with powdered sugar. Roll dough about 1/8 inch thick. Cut out 2-inch circles. Spoon 1/2 tsp. raspberry or possibly apricot preserves in the middle of each circle, fold and shape into crescents; seal edges. Preheat oven to 375 degrees.
- Beat egg whites till very soft peaks form. With a pastry brush, spread egg whites on top of each crescent. Drop crescents into granulated sugar, egg white side down. Place sugar side up on greased cookie sheets and bake for 12 to 15 min till golden.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2251g | |
| Calories 10710 | |
| Calories from Fat 6943 | 65% |
| Total Fat 788.04g | 985% |
| Saturated Fat 324.91g | 1300% |
| Trans Fat 137.02g | |
| Cholesterol 971mg | 324% |
| Sodium 440mg | 18% |
| Potassium 2376mg | 68% |
| Total Carbs 790.83g | 211% |
| Dietary Fiber 33.0g | 110% |
| Sugars 22.45g | 15% |
| Protein 126.47g | 202% |
