CHOCOLATE KIFFELS

A Rich Crescent-shaped Cookie with a Nutty Chocolate Center

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 filling)
1/2 cup granulated sugar

Chocolate-Nut Filling (recipe follows)
1/4 cup powdered sugar

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 dry ingredients. 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.

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.

From Olga