Jewish Cookie

1/2 pound Butter, or margarine
2/3 cup Sour cream
1 Egg, separated
1/3 cup Chopped walnuts
2/3 cup Sugar
2 teaspoons Cinnamon

Sift flour & blend with softened butter. Add sour cream & egg yolk. Divide into 4 equal balls & chill at least 3 hours or overnight in refrigerator. For filling mix walnuts, sugar & cinnamon.

Roll dough into 4 circles & cut into 12 wedges each. Roll with 1/2 tsp. of filling at outer edge of wedge (wide end). Brush with egg white & dip in sugar mixture to coat top.

Bake at 400 degrees about 20 minutes on lightly greased sheet.

Yield: Makes 4 dozen.


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