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    Mini Nut Filled Pastry


    Source of Recipe


    The Army, Navy and Air Force Times Magazine

    List of Ingredients





    2 1/2 cups flour
    1 cup butter
    2 egg yolks, slightly beaten
    1/2 cup sour cream
    2 cups ground pecans or walnuts
    2/3 cup dark corn syrup
    powdered sugar

    Recipe



    Place flour in a large bowl. With pastry blender or two knives use scissors style, cut in butter or margarine until coarse crumbs from. Stir in egg yolks and sour cream until well mixed. Turn onto a floured surface; knead until smooth. Chill dough 20 minutes. Stir together nuts and corn syrup, set aside.

    Divide dough in half. Roll out half of dough to 1/8 inch thickness. Cut dough into 2-inch squares. Put 1/2 tsp. nut filling diagonally across square. Bring up unfilled corners of pastry to meet in center over filling. Pinch corners together firmly to secure. Place on a greased cookie sheet. Bake in preheated 400ºF oven 12 minutes or until edges are lightly browned. Cool. Sprinkle with confectioners' sugar. Yield: Makes 8 dozen. Cookies store well.

 

 

 

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