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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix sour cream and water; heat until warm (105 to 115F). | 2. Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside. | 3. In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture. | 4. Stir in egg yolks and enough remaining flour to make soft dough. | 5. Divide dough into 3 equal pieces. | 6. Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days. | 7. Lightly dust work surface with sugar. | 8. Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges. | 9. Spread each wedge with about 1 tablespoon filling. | 10. Roll up from wide ends to make crescents. | 11. Place, with points down, on greased baking sheets. | 12. Bake at 375F for 20 minutes or until golden brown. | 13. Remove from baking sheets; cool on wire racks. | 14. Makes 24 to 30 cookies. | 15. Filling----------.

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
water	1	tablespoon		0.0	0.0	0.0	0.0
purpose flour	1 3/4	3/4		-	-	-	-
fleischmann yeast	1	package		-	-	-	-
butter	1/2	cup	softened	684.0	31.428	21.372	57.6
egg yolk	2			109.48	1.2206	5.3924	9.0236
egg white	2			34.32	0.4818	7.194	0.1122
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
walnut	3/4	cup	ground	1445.34	0.0	0.0	163.5
date	3/4	cup	chopped/pitted	310.905	82.7206	2.7011	0.43
mini chocolate chip	3/4	cup	substituted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.