Nusskipferl (nut crecents)
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Nusskipferl (nut crecents)
  German    Cookies    Nuts  
Last updated 6/12/2012 12:55:53 AM. Recipe ID 17877. Report a problem with this recipe.
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      Title: Nusskipferl (nut crecents)
 Categories: German, Cookies, Desserts
      Yield: 10 servings
      1 pk Yeast; Active Dry
      4 c  Flour; Unbleached, Unsifted
      1 c  Butter Or Margarine;Softened
      1 c  Sour Cream
      3 ea Egg Yolks; Large

      3 ea Egg Whites; Large
      1 c  Nuts; Ground
      1 c  Sugar; Or To Taste
      1 t  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 t of filling.  Roll up jelly roll fashion.  Place on
  greased baking sheets and curve to form crecents.  Bake at 350
  degrees F. for 15 to 20 minutes, or until lightly browned.  Cool on
  wire racks and store in airtight tins.
  Makes 4 to 5 dozen crecents.

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Recipe ID 17877 (Apr 03, 2005)

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