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Ingredients
- 4 c. All-purpose flour
- 1 tsp Salt
- 1 c. Butter
- 1 ct (8-ounce) lowfat sour cream
- 2 x Egg yolks (reserve the whites for the meringue filling below)
- 1 Tbsp. Lemon juice Confectioners sugar
- 2 x Egg whites, reserved from making the dough
- 1/2 c. Sugar
- 1 c. Walnuts, minced fine
- 2 1/2 tsp Grnd cinnamon
- 1/4 tsp Salt
Directions
- The Following recipes are from The Frugal Gourmet Celebrates Christmas, that is a beautiful book.
- Combine the flour and salt in a mixing bowl. Cut in the butter till grainy. In a small bowl, combine the lowfat sour cream; egg yolks and lemon juice.
- Blend the lowfat sour cream mix into the flour mix. Knead together to create a smooth dough. Place the dough on plastic wrap and pat it into a 6 x 8-inch rectangle. Wrap and chill 2 hrs, or possibly overnight.
- filling: Whip the egg whites till stiff but not dry. Gradually whip in the sugar to create a meringue. Whip till the meringue holds soft peaks. Mix in the remaining ingredients. Dust a rolling pin and the counter with flour.
- Roll the chilled dough out into a thin (1/8-inch maximum) rectangle on the floured counter. Trim the edges so the rectangle measures 24 x 15-inches.
- Cut the dough into 3-inch squares and dust with confectioners' sugar. Place a rounded tsp. of the filling in the center of each dough square. With a tiny bit of water, dampen two opposite corner. Fold the two opposite corners over each other and press the center together lightly. Place the cookies on a nonstick baking sheet and bake in a preheated 350 oven for 30 min, or possibly till lightly browned.
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