|It's hard for us to resist a good cookie!|
Babes Wrapped in Swaddling Clothes
Makes 4 1/2 dozen
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) butter
- 1 8 oz. container sour cream
- 2 egg yolks (reserve the whites for the meringue filling below)
- 1 Tablespoon lemon juice
- confectioner's sugar
Combine the flour and salt in a mixing bowl. Cut in the butter until grainy. In a small bowl, combine the sour cream egg yolks, and lemon juice. Blend the sour cream mixture into the flour mixture. Knead together to form a smooth dough. Place the dough on plastic wrap and pat it into a 6 x 8-inch rectangle. Wrap and refrigerate 2 hours, or overnight.
- 2 egg whites, reserved from the making the dough
- 1/2 cup sugar
- 1 cup walnuts, chopped fine
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Whip the egg whites until stiff but not dry. Gradually whip in the sugar to form a meringue. Whip until the meringue holds soft peaks. Fold 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 confectioner's sugar. Place a rounded teaspoon of the filling in the center of each dough square. With a tiny bit of water, dampen two opposite corners. 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 degree oven for 30 minutes, or until lightly browned.
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