CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Dairy, Eggs, Grains | 1 | Servings |
INGREDIENTS
4 | c | All-purpose flour |
1 | t | Salt |
1 | c | Butter |
1 | Container, 8-oz sour cream | |
2 | Egg yolks, reserve the | |
whites for the meringue | ||
filling below | ||
1 | T | Lemon juice |
Confectioners sugar | ||
2 | Egg whites, reserved from | |
making the dough | ||
1/2 | c | Sugar |
1 | c | Walnuts, chopped fine |
2 1/2 | t | Ground cinnamon |
1/4 | t | Salt |
INSTRUCTIONS
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 EABoz@aol.com on Nov 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 5883
Calories From Fat: 2776
Total Fat: 319.5g
Cholesterol: 966.2mg
Sodium: 3361.3mg
Potassium: 2241.4mg
Carbohydrates: 678.8g
Fiber: 28.4g
Sugar: 112.1g
Protein: 91.2g