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4 c. unsifted flour 2 c. margarine 4 egg yolks (slightly beaten) 1 c. sour cream 1 1/4 lb. ground walnuts 1 c. granulated sugar 1/2 c. milk 1 Tbsp. Almond or Vanilla Extract Put flour in bowl. With pastry blender cut margarine in until it resembles course crumbs. Add egg yolks and sour cream, stir until combined. Turn out on lightly floured surface, knead until smooth. Dough can be refrigerated for a few days or ready to use. In bowl, combine nuts, sugar, milk, and extract. Blend well. Roll out dough 1/4 at a time, 16 x 12 1/8-inch thick. Cut into 2-inch squares. Place a generous 1/2 teaspoon of filling on dough. Overlap corners and pinch to seal. Bake at 400 degrees for 10 - 12 minutes or until light golden brown. Roll in confectioners sugar, let cool. (These freeze very well). Recipe makes approx: 6 dozen cookies. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |