Dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, eggs
yolks, sour cream, vanilla and dissolved yeast mixture to flour mixture; work with
hands until a moist dough forms. Cover and refrigerate 1 to 2 hours, or overnight.
Divide dough into eight pieces. Dust rolling pin and work surfaces with powdered
sugar. Working with one piece of dough at a time, roll out dough to about 1/8 inch
thickness (slightly thinner than pie dough, more like noodle dough).
Cut dough into a circle approximately 8 inches in diameter. (You may want to
use a stainless steel bowl and just press out a circle). Refrigerate dough circle.
Continue rolling and cutting remaining dough, refrigerating circles as you go. Re-roll
leftover dough pieces and cut into circles.
Cut each circle of dough into 16 triangular pieces or wedges.
Filling: Beat egg whites until foamy. Gradually add sugar; beat until stiff.
Fold in pecans and vanilla extract.
Spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with
largest end. Place roll, small end down, on greased cookie sheet.
Bake at 350 degrees F for 10 to 12 minutes, or until slightly browned on bottom.
Immediately transfer to racks to cool.
Sift powdered sugar over cooled cookies.
Store in airtight container.
Yield: About 10 dozen cookies
Posted by kdipaolo at Recipe Goldmine May 14, 2001.