Hungarian Nut Crescents

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 Ground walnuts
1 1/4 c Sugar
1/4 ts Cinnamon
1 ts Vanilla
3 Egg whites, stiffly beaten

EGG WASH:
1 Egg yolk
Few drops water
Extra sugar*

Instructions
* for the pastry board
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. To
make 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°. 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-inch thick and
sprinkle with more sugar. Cut into 2 x 2"
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 at 350°
for 15-20 minutes. Remove from oven and cool on
wire racks.