Rogaliki (Crescents)4 cups flour1. Cut butter into flour. Add sour cream, vanilla and egg yolks; mix well. Refrigerate over night or 2 hours in the freezer. 2. Preheat oven to 400 degrees. Beat egg whites, gradually add 3 tablespoons sugar. (Egg whites need not be stiff as in meringue). 3. Divide dough into 8 pieces. Roll each 1/8 into a ball. Roll out each ball fast in granulated sugar (not flour) to about 1/8-inch thick circle. 4. Spread each circle within 1/4 inch of edge with the beaten egg whites. Cut the circle with sharp knife, into 8 pie wedge shapes. Roll each wedge from large end to small, like crescent rolls, and put onto greased cookie sheets. 5. Spread tops with more of the beaten egg whites before putting into the oven. 6. Bake for 15 to 20 minutes or until lightly golden on top. Remove immediately. Makes 65 cookies. Anna Stodolak, 1554 Brent Road, Volant |
