8 c. flour
4 pkgs. active dry yeast
1 1/2 c. unsalted butter
2 c. Crisco shortening
2 tsp. vanilla
8 egg yolks
2 c. sour cream
8 egg whites
Sugar
Raspberry or apricot preserves

Mix flour, yeast, butter, shortening, vanilla, egg yolks, and sour cream together by hand. Divide dough into 6 balls. Wrap each ball with wax paper and a dish towel and refrigerate overnight.

Next day, take out one ball at a time from the refrigerator and roll out on a board dusted with powdered sugar. Roll dough about 1/8 inch thick. Cut out 2-inch circles. Spoon 1/2 teaspoon raspberry or apricot preserves in the middle of each circle, fold and shape into crescents; seal edges. Preheat oven to 375 degrees.

Beat egg whites until very soft peaks form. With a pastry brush, spread egg whites on top of each crescent. Drop crescents into granulated sugar, egg white side down. Place sugar side up on greased cookie sheets and bake for 12 to 15 minutes until golden brown.