| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Jewish | Cookies, Jewish, Desserts | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Butter, or margarine |
| 2/3 | c | Sour cream |
| 1 | Egg, – separated | |
| 1/3 | c | Chopped walnuts |
| 2/3 | c | Sugar |
| 2 | ts | Cinnamon |
INSTRUCTIONS
Recipe by: Sandra Capps WXHA93A Sift flour & blend with softened butter. Add sour cream & egg yolk. Divide into 4 equal balls & chill at least 3 hours or overnight in refrigerator. For filling mix walnuts, sugar & cinnamon. Roll dough into 4 circles & cut into 12 wedges each. Roll with 1/2 tsp. of filling at outer edge of wedge (wide end). Brush with egg white & dip in sugar mixture to coat top. Bake at 400 degrees about 20 minutes on lightly greased sheet. Makes 4 dozen. Formatted for Meal Master (and posted on P*, October, 1995) Elaine Radis, BGMB90B Posted to JEWISH-FOOD digest V96 #097 From: Nancy Berry <nlberry@prodigy.net> Date: Sat, 07 Dec 1996 09:39:00 -0800
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