Makes 24 cookies
2 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 / 2 cup sour cream
1 tablespoon water
1 / 2 cup butter or margarine
2 egg yolks (reserve whites for Date Filling)
Date Filling (recipe follows)
1 / 4 cup butter or margarine, melted
In a large bowl, combine 2 / 3 cup flour and undissolved yeast. Heat sour cream, water, and 1 / 2 cup butter 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. Stir in remaining flour to make a stiff batter. Divide dough into 3 equal pieces. Cover each tightly with plastic wrap; refrigerate 2 hours to 2 days.
On a surface dusted with powdered sugar, roll each piece to 10-inch circle. Cut each into 8 pie-shaped wedges. Top wide edge of each wedge with 1 tablespoon Date Filling. Roll up from wide end to point. Place on greased baking sheets, with points underneath. Brush with melted butter.
Bake at 375°F for 15 minutes or until done. Remove from baking sheets; cool on wire rack. Sprinkle with powdered sugar.
Date Filling: In a bowl, combine 1 cup finely snipped pitted dates, 1 / 3 cup sugar, and 1 teaspoon vanilla extract. Beat egg whites until stiff; fold into date mixture.
Serving size: 1 cookie
Serving weight: 1.3 ounces
Calories 140; Total fat 7 g; Saturated fat 4.5 g;
Cholesterol 35 mg; Sodium 70 mg; Carbohydrates 17 g; Dietary fiber less than 1 g; Sugars 8 g; Protein 2 g