| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or marg – Soft |
| 1 |
pk |
(8 oz) Cream Cheese – Soft |
| 2 |
|
Egg yolks |
| 1/4 |
ts |
Salt |
| 1 1/2 |
ts |
Vanilla |
| 2 1/2 |
c |
Flour – sifted |
| 2 |
|
Egg whites |
| 1 |
pn |
Salt |
| 1 |
c |
Sugar |
| 1 1/2 |
c |
Walnuts |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FILLING
Cream together butter, cream cheese, egg yolks, salt and vanilla. Stir in
flour, if dough seems too soft add more flour. Cover and refrigerate
overnight.
Filling: Beat egg whites until stiff. Slowly add salt & sugar, beating
well. Stir in nuts and vanilla. Roll our dough 1/3 at a time on generously
floured and sugared surface into 12" squares. Then cut into 3" squares.
Place one level teaspoon of filling on each square. Bring opposite corners
together overlapping slightly to form a horn. Place on ungreased cookie
sheet and bake for 15 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Marge McInnes
<mcinnes@islandnet.com> on Mar 5, 1997.
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