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Add a photoServings: 12
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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 12 servings | |
| Calories 893 | |
| Calories from Fat 579 | 65% |
| Total Fat 65.67g | 82% |
| Saturated Fat 27.08g | 108% |
| Trans Fat 11.42g | |
| Cholesterol 81mg | 27% |
| Sodium 37mg | 2% |
| Potassium 198mg | 6% |
| Total Carbs 65.9g | 18% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.87g | 1% |
| Protein 10.54g | 17% |
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