Ingredients
Scale
- 4 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 pint sour cream
- 4 large egg yolks
- 1 pound butter or margarine (4 sticks)
- 1 1/2 teaspoons granulated sugar
FILLING
- 3/4 pound walnuts, ground fine
- 1 cup granulated sugar
- 3 large eggs whites, divided
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons honey
FOR ROLLING
- powdered sugar to mix with flour for rolling dough and for rolling finished cookie
Instructions
- Make the dough the night before baking. Beat egg yolks. Cream butter and sugar. Add beaten yolks.
- Remaining dough ingredients added to the bowl.
- Add the rest of the dough ingredients.
- Dough ready to refrigerate.
- Refrigerate overnight.
- Egg whites, honey, and vanilla in a bowl.
- Make filling the night before baking. Beat 2 egg whites. Add vanilla and honey. Mix well.
- Mixing walnuts and sugar.
- In a separate bowl, mix the ground walnuts and sugar.
- Combining egg white and nut mixture.
- Stir together the egg white mixture with the nut mixture. Refrigerate overnight.
- Dough rolled on powdered sugar.
- The next day, preheat the oven to 375 F. Roll the dough in flour with mixed powdered sugar.
- Dough cut into squares.
- Make 3-inch squares.
- Filling in the center of the dough and folding corners over filling.
- Put 1/2 tsp filling in the center of the square. Fold up 2 opposite corners.
- Brushing cookies with an egg wash.
- Brush with the remaining egg white.
- Rolling dough in powdered sugar.
- Roll in powdered sugar.
- Baking the cookies.
- Bake on a parchment paper-lined cookie sheet for 12-15 minutes. Check after 12 minutes – don’t overcook. After the cookies are cooled, roll in powdered sugar again.