Makes 24 cookies
1 / 2 cup sour cream
1 tablespoon water
1 envelope FLEISCHMANN’S Active Dry Yeast
1 / 2 cup butter or margarine, softened
2 to 2-1 / 4 cups all-purpose flour
2 egg yolks (reserve whites for Nut Filling)
Nut Filling (recipe follows)
Melted butter or margarine
Powdered sugar (optional)
Heat sour cream and water until warm (100° to 110°F). Sprinkle in yeast; stir until dissolved
In medium bowl, combine butter and 1 / 2 cup flour. Add sour cream mixture and beat 1 minute at low speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1 / 4 cup flour; beat 1 minute at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Divide dough into 3 equal pieces; cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
On a surface dusted with powdered sugar, roll each piece of dough to a 10-inch circle. Cut each into 8 wedges. Top wide edge of each wedge with about 1 tablespoon Nut Filling. Roll up from wide end to point. Place on greased baking sheets, with points underneath. Brush with melted butter.
Bake at 375°F for 18 to 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Sprinkle with powdered sugar while warm, if desired.
Nut Filling: In bowl, beat 2 egg whites until stiff peaks form. Combine 1 cup finely chopped walnuts, 1 / 2 cup sugar and 1 teaspoon vanilla extract. Fold in stiffly beaten egg whites.
Serving size : 1 cookie
Calories : 140; tal fat : 8 g; turated fat : 3.5 g;
Cholesterol : 30 mg; Sodium : 50 mg; Carbohydrates : 14 g; Dietary fiber : <1 g; Protein : 3 g