| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cookie | 64 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1 | c | Sugar |
| 3 | c | Flour |
| 1 | c | Finely chopped walnuts |
| 1 | c | Butter |
| 2 | ts | Cinnamon |
| 3 | Egg yolks | |
| 1 | c | Sour cream |
INSTRUCTIONS
Sprinkle the yeast over the flour. Add softened butter and blend. Stir egg yolks into the sour cream and add to the flour mixture. Form into a ball, wrap in foil, and refrigerate over night. Combine the sugar, chopped walnuts, and cinnamon. Divide the dough into 4 balls. Spread the sugar mixture on a board. Roll 1/4 of the dough into a 10 to 12 inch round, coating both sides well with the sugar mixture. Cut the rolled dough into 16 wedges. Roll up from the wide end first. Bake on a cookie sheet in a 325 degree oven for 30 minutes. My favorite variant: Place two or three raisins at the wide end of each wedge before rolling. I also dip each rollup in the sugar mixture before I place it on the cookie sheet. REC.FOOD.RECIPES ARCHIVES /COOKIES REFRIGERATE DOUGH OVERNIGHT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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