Makes 24 cookies
2-1/4 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1/2 cup sour cream
1/2 cup butter or margarine
2 tablespoons water
2 egg yolks (reserve whites for Chocolate-Nut Filling)
Granulated Sugar (about 1/2 cup)
Chocolate-Nut Filling (recipe follows)
Powdered Sugar (about 1/4 cup)
In a large bowl, combine 2/3 cup flour and undissolved yeast. Heat sour cream, butter, and water until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally . Add egg yolks and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a stiff batter; apportion into 3 parts. Cover each portion tightly with plastic wrap; refrigerate 2 to 24 hours.
Lightly dust work surface with granulated sugar. Roll each piece to 12-inch circle; cut into 8 wedges. Spread about 1 tablespoon Chocolate-Nut Filling on wide end of each wedge. Roll up from wide ends; curve ends to make crescents. Place, with points down, on greased baking sheets.
Bake at 375°F for 15 to 20 minutes or until golden brown. Remove from sheets; cool on wire racks. Sprinkle with powdered sugar.
Chocolate-Nut Filling: In a medium bowl, beat 2 egg whites until soft peaks form. Gradually add 1/4 cup sugar and 1 teaspoon vanilla extract. Continue beating until stiff, but not dry. Stir in 3/4 cup ground toasted walnuts and 3/4 cup mini chocolate chips.
Serving size: 1 cookie
Serving weight: 1.5 ounces
Calories 160; Total fat 8 g; Saturated fat 4 g;
Cholesterol 30 mg; Sodium 55 mg; Carbohydrates 20 g; Dietary fiber less than 1 g; Sugars 10 g; Protein 3 g