Kifles

Combine sour cream and boiling water; mix well.

Stir in yeast. Let stand 3 minutes.

Stir until yeast is completely dissolved; set aside.

Place butter and 1/2 cup flour in small bowl.

Add sour cream mixture and beat 1 minute at low speed.

Add egg yolks and 1/4 cup of flour; beat at medium speed for 1 minute.

Stir in the remaining flour to make soft dough.

Turn onto floured surface; knead for 8 to 10 minutes.

Divide into 3 balls.

Wrap in wax paper.

Chill for 2 hours or up to 5 days.

When ready to shape, combine nuts, sugar and vanilla.

Fold in the whipped egg whites. On a dusted surface with confectioners sugar, roll each ball of dough into a 10-inch circle; cut each into 12 wedges.

Top wide edges with 1 teaspoon of filling.

Roll from wide edge.

Place on greased baking sheets, with points underneath.

Bake at 375° for approximately 20 minutes.

Cool on wire racks.