Nusskipferl (Nut Crescents) are tasty cookies, very similar to Rugelach, and utterly delicious. They’re not difficult to make and a wonderful treat for all. They’re more of a pastry than a cookie, but oh, so good.
- 1 package yeast; active dry
- 4 Cups flour; unbleached, unsifted
- 1 Cup butter; softened
- 1 Cup sour cream
- 3 egg yolks; large
- 3 egg whites; large
- 1 Cup nuts; ground (hazelnuts, walnuts, pecans or almonds)
- 1 Cup sugar; or to taste
- 1 teaspoon vanilla
- Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour.
- For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla.
- Roll dough 1/8-inch thick. Cut out rectangles about 2- X 3-inches. Spread with 1 Tablespoon of filling.
- Roll up jelly roll fashion. Place on greased baking sheets and curve to form crescents.
- Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins.
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