Add the yeast to the egg yolks in a small bowl and let soften. Next day take out one ball at a time. Cream together butter cream cheese egg yolks salt and vanilla. Add shortening 4 beaten eggs evaporated milk yeast and 1 4 cup sugar. Bake at 375f on ungreased cookie sheets for 15 18 minutes.
Put flour into a large bowl. On a work surface. Directions mix flour and butter with pastry blender. Mix as much as you can in the bowl then turn out onto a floured surface and knead until smooth about 5 minutes. Remember you are going for delicate here not chunky and thick.
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Divide dough into eight portions. Gradually beat in sugar 1. Step 2 combine walnuts sugar and cinnamon in a small bowl. In a large bowl combine flour and salt. Combine nuts sugar and vanilla.
Lightly grease 2 baking sheets. Preheat oven to 325. Beat egg whites until stiff. Step 4 cut dough. Cover and refrigerate overnight.
Divide dough into four portions. Place the cookies on an ungreased cookie sheet and bake at 350 degrees for about 15 20 minutes until golden brown. Dunked in our rolled icing glaze. Place into an oiled bowl cover and chill overnight. Gradually add flour beating until mixture forms a ball.
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Cut into 8 triangles. Roll each triangle into size of 10 inch pie crust. Directions in a small bowl dissolve yeast in water. Stir in flour if dough seems too soft add more flour. Roll out on floured board in a circle.
Each is hand rolled with butter walnuts and sugar in the middle with cream cheese in the wrapping dough. Directions step 1 cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. On a lightly floured surface roll each portion into a 12 in. Add 1 egg yolk and sour cream. As a pie crust 12 to.
As a pie crust 12 to. Each is hand rolled with butter walnuts and sugar in the middle with cream cheese in the wrapping dough. Cut into 8 triangles. For filling in a small bowl beat egg whites on medium speed until soft peaks form. Divide dough into four portions.
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On a lightly floured surface roll each portion into a 12 in. Make a well in the center. Add the yeast to the egg yolks in a small bowl and let soften.
