posted by Jan B 07-14-99 6:19 PM
1 can evaporated milk
4 egg yolks
1 pkg dry yeast
4 cup shortening
1/2 teasp salt
1 tbs sugar
8 cups flour
1 lbs ground walnuts (or pecans)
1/2 cup sugar
1/2 cup (1 stick) butter or margarine, melted
Warm milk and dissolve yeast.
Add sugar to milk and remaining ingredients, plus half of flour and mix.
Keep adding flour with mixer than with hands until consistency of pie dough but on the wet side.
Divide dough into 4 pieces (or more) and refrigerate extras until needed.
Roll out in confectioner's sugar, fill with nutmeat mixture.
Cut into pieces, and bake 425 degrees 8-10 minutes.
Cool on wax paper, with cookies close together, and dust with confectioners sugar.
To roll the dough you will need to roll out into rectangle, 1/8 inch thickness, cut dough on edges to square.
Starting with the long edge, add a length of nut mixture along edge of dough,(a little more than the thickness of a pencil).
Carefully loosen dough from surface by running spatula under edge of dough, roll over nut mixture to cover, (jelly roll fashion).
Cut along long edge of dough and using hand to measure the length of cookie, usually three fingers long (also known as 2 inches, I just measured it!).
Cut and then roll with fingers to seal.
Place on cookie sheet to bake.
Repeat procedure along edge of dough again.
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