| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Jewish |
Cookies, Desserts, Jewish |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter — or margarine |
| 1 |
|
Egg |
| 2/3 |
c |
Sugar |
| 2/3 |
c |
Sour cream |
|
|
Chopped walnuts |
| 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.
You can also add raisins to the filling mix.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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