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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I found this in my collection of cookies that I have made in the past for Christmas. I am not sure where the original recipe came from. On the recipe I wrote, made in '93 - VERY Good! They are a little labor intensive & I think that is why I don't make them every year. I think I will be making them this year. NOTE: Prep time does not include resting time overnight in the refrigerator. NOTE: Estimated yield (can't recall). Ingredients:
3 cups flour |
1 cup butter |
6 egg yolks (you will use the whites in the filling) |
1/2 cup cream (or half and half) |
1 lb walnuts, ground |
2 cups icing sugar |
6 egg whites |
Directions:
1. Dough:.
2. Sift flour, then measure. Cut the butter into the flour.
3. Beat egg yolks well & mix with the cream. Add to flour mixture.
4. When dough is well-mixed, shape into small walnut-sized balls.
5. Place in the refrigerator overnight.
6. Filling:.
7. Beat the egg whites stiff, then beat in the icing sugar slowly.
8. Add the nuts and mix well.
9. To Assemble Cookies:.
10. Preheat oven to 375*. Roll out each dough ball thin on a floured surface.
11. Place 1 teaspoon filling on each.
12. Fold the dough over to the shape of a pillow.
13. Bake 375* for 10 minutes. The cookies will stay a very light colour.
14. Dust with icing sugar.
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