Jam Filled Crescents

Recipe from a July, 1942 Woman’s Day magazine

3 1/2 cups sited flour
1 teaspoon salt
1 cup margarine
2 egg yolks, grade B, well beaten
1 egg white, grade B
1 cup thick sour cream
3/4 cup jam or preserves
1/2 cup fine dry bread crumbs

Sift flour and salt together.  mix in margarine with fork until mixture is like coarse meal.  Add egg yolks and sour cream, mixing lightly until dough will form a ball.  Roll dough out on a floured board to 1/8 inch thickness.  Cut in 3 inch squares. Mix jam and crumbs.  Place a teaspoon of mixture in center of each square Roll up, starting at one corner.  Shape into crescents.  Place on cookie sheets, about an inch apart.

Brush top of each crescent with unbeaten egg white.
Bake in moderately hot oven (375 Degrees) about 25 minutes.  Remove at once to rack for cooling.  These crescents will keep crisp in airtight container for 2-3 days.

I’d like to try these, but I’d make some changes- butter instead of margarine, I wouldn’t bother with the grade of my eggs. I’d like to try with some mashed berries instead of jam, too.

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