Suzanna | | posted 12-23-1999 4:47 PM


6 cups flour
1 1/2 tsp. salt
1 lb. butter
12 egg yolks, whites reserved
1 cup sour cream
1 tsp. vanilla

12 egg whites
3 1/2 cups (1 lb.) confectioners sugar
6 cups (1 1/2 lbs.) chopped nuts

For Cookie: Mix flour and salt together. Cut butter into flour mixture until completely blended.

In a separate bowl, mix egg yolks, sour cream and vanilla. Add to flour and butter mixture. Blend and knead until mixture is consistency of pie dough. Form into small walnut size balls. Refrigerate.

For Filling: Beat egg whites until stiff. Add sugar and beat well. Stir in nuts. Refrigerate.

To Assemble: Preheat oven to 350 F.

Take a few balls from refrigerator. Roll each ball into a thin circle on well-floured surface. Place a heaping teaspoon of filling on each circle. Roll up into crescent shape and pinch ends.

Bake at 350 for 12 minutes. Cool and sprinkle with confectioners sugar.

Makes 6 dozen

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