---------- Recipe via Meal-Master (tm) v8.05

Title: Hungarian Nut Crescents
Categories: Cookies
Yield: 120 Cookies

Dough:
1 c Butter
1 c Shortening
6 1/4 c Flour
2 tb Yeast
1 pt Sour cream
3 Egg yolks
1 pn Salt
Filling:
1/2 lb Walnuts; ground
1 1/4 c Sugar
1/4 ts Cinnamon
1 ts Vanilla
3 Egg whites; stiffly beaten
Egg Wash:
1 Egg yolk
Water; a few drops
Extra sugar;
- for pastry board

This legacy from my Hungarian grandmother links my children to
their Old World heritage in a most pleasing way! No one can eat
only one of these rich little crescents. Make sure you let the
dough chill overnight to make it easy to work with.

Note: You may want to cut recipe in half for a smaller yield.

Dough:

In a bowl, cut the butter and shortening into the flour until the
mixture is crumbly. In a separate bowl, mix the yeast into sour
cream, then add egg yolks and salt. Combine with the flour mixture.
Mix until smooth and the sides of the bowl are clean. Form into a
large ball and chill, covered, overnight.

Filling:

Mix walnuts, sugar, cinnamon, vanilla, and stiffly beaten egg
whites together in a bowl. To make egg wash mix egg yolk and few
drops of water in a small bowl.

Preheat oven to 350?F. Sprinkle granulated sugar onto a pastry
board. Divide the dough into six portions. Work with one portion at
a time, refrigerating the dough you are not using. Roll out the
dough to 1/8" thick and sprinkle with more sugar. Cut into 2x2"
squares. Place a bit of the nut filling along one end of the square
and roll up. Form into a crescent. Place seam side down on a
greased cookie sheet. Paint with egg wash. Bake for 15 to
20 minutes. Remove from oven and cool on wire racks.

Recipe by Bunny Polmer, Editor, Rockville, MD

Recipe FROM: Kitchen Bazaar Times

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