Kifli Cressents

6 cups flour
� cup sugar
3 sticks butter
2 sticks Imperial Margarine
5 egg yolks
1-teaspoon vanilla
� pint sour cream
Egg wash
Confections� sugar
Fillings:
Apricot butter or
European raspberry or
8 ounce ground walnuts mixed with 2/3 cup
sugar and 1/3 cup milk

In small bowl with egg yolks, stir in vanilla. Add sour cream and mix well. Sift sugar and flour. Cut in butter and margarine. Make a well and add egg mixture to form a dough. Shape into log and divide dough into 8 pieces. Cover and refrigerate for a few hours. (If you refrigerate overnight, let warm the next day at room temperature).

Roll out pieces like pie dough until 1/8-inch thick. Cut with 3-inch round cookie cutter. As you roll out each piece, add whatever scraps you have to the next piece.

In center of each round, place 1 teaspoon fruit filling from a pastry bag, or place 1 teaspoon of nut filling. Fold over in half and notch ends with knife to seal the open end. Transfer to parchment-covered baking sheet, and then twist each end with thumbs to form a crescent. Don�t mix pastries with fruit filling and those with nut filling on the same baking sheet because they bake differently. With a pastry brush, brush egg wash (1 egg with 1 tablespoon of milk) across tops.

Bake at 400 degrees for 10 minutes. For even browning, turn pan and bake 8 to 10 minutes more until golden brown on top and bottom. If you are baking two pans in the oven at a time exchange the pan on the top rack with the pan on the bottom rack halfway through baking. When done, sprinkle with confectioners� sugar.

Yield: 20 dozen