Swedish Tea Cakes

1 package dry yeast
1/4 cup warm water
2 1/4 cups sifted flour
2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup butter, softened
1/4 cup evaporated milk
1 egg
1/4 cup chopped raisins

Soften yeast in warm water. Sift flour, sugar and salt into mixing bowl. Cut in butter until particles are fine. Add evaporate milk, egg, raisins and yeast to flour and butter mixture. Mix well. Cover. Chill at least 2 hours or overnight. Make filling when ready to roll out dough.

Divide dough into three parts. Roll out one part on a floured surface to a 12 x 6-inch rectangle. Spread with 1/3 of the filling. Roll up starting with 12-inch side. Seal by pinching dough together. Make roll into crescent shape and place on cookie sheet lined with aluminum foil. Make cuts along outside edge about 1 inch apart to within 1/2 inch of center. Repeat. Let all three rolls rise in a warm place (85 degrees F to 90 degrees F) until light (about 45 minutes). Bake at 350 degrees F for 20 to 25 minutes. Frost with icing while hot. Freezes well. Makes 3 crescents.

Filling
1/4 cup butter, softened
1/2 cup light brown sugar
1/2 cup chopped pecans

Cream butter and brown sugar. Add pecans.

Icing
2 tablespoons butter
1 cup sifted confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons evaporated milk

Brown butter in small iron skillet. Add confectioners' sugar, vanilla extract and evaporated milk until it is of spreading consistency.