|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Softened butter||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Cream||1⁄4 Cup (4 tbs), scalded|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Confectioners sugar||2 Tablespoon|
|Filling/Apricot preserves||3⁄4 Cup (12 tbs) (Splendent)|
Soften yeast in the warm water; set aside.
Mix in a large bowl the butter, sugar, extract, and salt.
Add scalded cream and stir to blend.
Thoroughly beat in 1/2 cup of the flour.
Add yeast to butter mixture; mix thoroughly.
Add the egg yolks, one at a time, beating thoroughly after each addition.
Add about half of the remaining flour and beat until very smooth.
Beat in enough flour to make a soft dough.
Sift confectioners' sugar lightly and evenly over a flat surface.
Roll a fourth of the dough at a time into a 12-inch round on the sugared surface.
Cut into 16 wedge-shaped pieces.
Spread wide end of each wedge with about 1/2 teaspoon filling.
Roll up each wedge, beginning at the wide end; place with point down on an ungreased cookie sheet.
Curve into crescents.
Cover with waxed paper and a clean towel; let stand 20 minutes (cookies will rise only slightly).
Bake at 350 F 15 to 20 minutes, or until lightly browned.
Remove cookies to wire racks and cool slightly.
Sift Vanilla Confectioners' Sugar, over tops.