2 whole eggs and 2 yolks

4 c. flour

1 lb. sweet butter, room temperature.

2 pkgs. yeast

1 c. sour cream

1/2 c. sugar

1 tsp. sugar to lukewarm water to dissolve yeast

2 lemons zest, grated

Put flour in large bowl. Add butter and cut in small slices and work like pie crust (wire pastry blender works nicely.) Take yeast and add sour cream and 1 tsp. warm water, 1 tsp. sugar and set aside. Add yeast mixture to flour and butter, also eggs and zest of 2 lemons and mix with hands until nice and smooth. Chill for 45 minutes or overnight.

Take a small amount (the size of a small egg) and roll thin with rolling pin. Put your favorite filling on it (see Cream Cheese Cookies and Walnut Strudel for filling advice.) Roll it up, pinch both ends and curve to shape like a crescent. Place apart from one another on a greased baking pan and bake at 350 degrees for 25 to 30 minutes or until nice golden brown. Do not let burn.

These can be covered with powdered sugar before serving.