Vienna Crescents/slp

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 cookies.
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