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 EABoz@aol.com on Nov 25,
1997
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