Ingredients
Dough
3 cups flour
1 cup butter
6 egg yolks (you will use the whites in the filling)
1/2 cup cream (or half and half)
Filling
1 lb walnuts, ground
2 cups icing sugar
6 egg whites
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Dough:. Sift flour, then measure. Cut the butter into the flour. Beat egg yolks well & mix with the cream. Add to flour mixture. When dough is well-mixed, shape into small walnut-sized balls. Place in the refrigerator overnight. Filling:. Beat the egg whites stiff, then beat in the icing sugar slowly. Add the nuts and mix well. To Assemble Cookies:. Preheat oven to 375*. Roll out each dough ball "thin" on a floured surface. Place 1 teaspoon filling on each. Fold the dough over to the shape of a pillow. Bake @ 375* for 10 minutes. The cookies will stay a very light colour. Dust with icing sugar.