| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | c | Butter |
| 1 | Container (8-oz) sour cream | |
| 2 | Egg yolks (reserve the whites for the meringue filling below) | |
| 1 | tb | Lemon juice |
| Confectioners sugar | ||
| 2 | Egg whites; reserved from making the dough | |
| 1/2 | c | Sugar |
| 1 | c | Walnuts; chopped fine |
| 2 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
INSTRUCTIONS
DOUGH FILLING The Following recipes are from The Frugal Gourmet Celebrates Christmas, which is a beautiful book. Combine the flour and salt in a mixing bowl. Cut in the butter until grainy. In a small bowl, combine the sour cream; egg yolks and lemon juice. Blend the sour cream mixture into the flour mixture. Knead together to form a smooth dough. Place the dough on plastic wrap and pat it into a 6 x 8-inch rectangle. Wrap and refrigerate 2 hours, or overnight. filling: Whip the egg whites until stiff but not dry. Gradually whip in the sugar to form a meringue. Whip until the meringue holds soft peaks. Fold in the remaining ingredients. Dust a rolling pin and the counter with flour. Roll the chilled dough out into a thin (1/8-inch maximum) rectangle on the floured counter. Trim the edges so the rectangle measures 24 x 15-inches. Cut the dough into 3-inch squares and dust with confectioners' sugar. Place a rounded teaspoon of the filling in the center of each dough square. With a tiny bit of water, dampen two opposite corner. Fold the two opposite corners over each other and press the center together lightly. Place the cookies on a nonstick baking sheet and bake in a preheated 350 oven for 30 minutes, or until lightly browned. Posted to recipelu-digest Volume 01 Number 306 by [email protected] on Nov 25, 1997
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