| 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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