| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Jewish |
Cookies, Jewish, Desserts |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter, or margarine |
| 2/3 |
c |
Sour cream |
| 1 |
|
Egg, – separated |
| 1/3 |
c |
Chopped walnuts |
| 2/3 |
c |
Sugar |
| 2 |
ts |
Cinnamon |
INSTRUCTIONS
Recipe by: Sandra Capps WXHA93A Sift flour & blend with softened butter.
Add sour cream & egg yolk. Divide into 4 equal balls & chill at least 3
hours or overnight in refrigerator. For filling mix walnuts, sugar &
cinnamon.
Roll dough into 4 circles & cut into 12 wedges each. Roll with 1/2 tsp. of
filling at outer edge of wedge (wide end). Brush with egg white & dip in
sugar mixture to coat top.
Bake at 400 degrees about 20 minutes on lightly greased sheet. Makes 4
dozen.
Formatted for Meal Master (and posted on P*, October, 1995) Elaine Radis,
BGMB90B
Posted to JEWISH-FOOD digest V96 #097
From: Nancy Berry <nlberry@prodigy.net>
Date: Sat, 07 Dec 1996 09:39:00 -0800
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”