CRANBERRY CRESCENTS

By rmille6277

Iris Riggs Tolley

Ingredients

• 5 cups all-purpose flour
• 1 envelope active dry yeast
• 2 cups margarine or butter
• 3 egg yolks
• 1 (8 ounce) carton sour cream
• 2 teaspoons vanilla
• Cranberry-Prune filling
• Sour cream icing

Preparation

Step 1

Combine flour, yeast and 1/4 teaspoon salt. Cut in margarine till mixture resembles coarse crumbs. Combine egg yolks, sour cream, and vanilla. Add to flour mixture; stir or knead to form a smooth ball. Divide into 8 portions. Cover; chill. Sprinkle work surface with powdered sugar. On surface, roll each portion of dough into an 8-inch circle. Cut into 8 wedges. Place 1 slightly rounded teaspoon of the Cranberry-Prune Filling near the wide end of each wedge. Roll up, starting with wide end. Place, point side down, on an ungreased baking sheet.
Bake at 350deg for 20 to 25 minutes or till golden. Cool on wire rack. While warm, drizzle with Sour Cream Icing. (Or, if freezing, drizzle after thawing.) Makes 64.
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CRANBERRY-PRUNE FILLING:
Cook one 12 ounce bag cranberries and 1 cup sugar, covered, over low heat just till mixture starts to form juice. Boil gently, uncovered, 5 minutes or till berries pop. Stir in one 12 ounce package dried, pitted prunes, finely snipped; 1/4 cup light raisins; 1/4 cup chopped walnuts; 1 1/2 teaspoons finely shredded lemon peel; and 1 tablespoon lemon juice. Cool. Cover; chill.

SOUR CREAM ICING:
Combine 1/2 cup sour cream and 1/2 teaspoon vanilla. Stir in 1 to 1 1/4 cups sifted powdered sugar to make icing of drizzling consistency.