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1
Place the flour in a large bowl and make a well in the centre.
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2
Put the whole eggs plus 1 egg yolk into the centre and blend with your fingers.
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3
Add the softened butter and knead together.
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4
Dissolve the yeast in the warm water and then add to the potatoes; the warm potatoes will help to activate the yeast.
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5
Puree the potatoes and add to the flour mixture.
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6
Add the sugar, salt, vanilla, lemon rind and enough wine to bind the ingredients together.
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7
Knead well until a firm smooth dough is achieved; you can divide the dough and work it in the food processor if you wish.
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8
Divide into 6 round balls and let stand, covered, while you make the filling, about 45 minutes.
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9
To make filling, combine all Nut Filling ingredients and mix well; refrigerate until needed.
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10
Preheat oven to 325F degrees.
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11
Punch the dough down and divide each ball of dough again into 6 or 7 small balls.
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12
Roll the dough out and cut circles 3 inches in diameter; put 1-1/2 tbsp filling in a line down the centre, leaving a 1/2-inch border.
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13
Fold the top and bottom of the circle over to cover the ends of the filling; then take the left side and fold over 2/3 of the dough to cover the line of filling.
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14
Fold the right side over to the left edge.
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15
Press the sides together at the centre and edges, as if you were tucking in a baby in a blanket.
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16
Place cookies on ungreased cookie sheets; brush with remaining egg yolks.
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17
Bake 30-45 minutes, until golden brown; halfway through cooking, brush with more egg yolk.
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18
Makes approximately 36 cookies.
