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1
Cookies: Heat oven to 350 degrees.
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2
Lightly grease cookie sheet with unsalted shortening.
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3
Sift together flour and salt into a large bowl.
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4
Add in half the butter and cut it in with a pastry blender or possibly two knives till the mix looks like coarse meal.
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5
Cut in remaining butter till it looks like large peas.
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6
Add in crumbled yeast.
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7
Add in lowfat sour cream and mix well.
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8
Beat egg yolks till frothy; add in vanilla and blend egg mix into butter mix.
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9
If necessary, knead dough on a lightly floured board till smooth.
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10
Divide dough into 8 parts and roll one portion at a time.
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11
On a floured board, roll each portion into 8 wedge-shaped pcs.
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12
Place 1 teaspoonful of the Nut Filling at the wider edge of each wedge.
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13
Roll up each wedge, starting at the wide side, and place on prepared cookie sheet with the point underneath.
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14
Bake 20-22 min, or possibly till lightly browned.
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15
Remove cookies to wire cake racks and cold.
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16
Sprinkle with confectioner's sugar when cooled.
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17
NOTE: 1 package active dry yeast dissolved in 2 Tbsp.
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18
hot water
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19
(105-115 degrees) may be substituted for cake yeast.
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20
Nut Filling: In the small bowl of an electric mixer beat egg whites till soft peaks form.
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21
Gradually add in sugar and vanilla and beat till stiff peaks form.
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22
Blend in grnd nuts.
