Miniature nut-filled pastries
Source of Recipe
The Army, Navy, and Air Force Times Magazine, November 1978
Yield: 8 servings
2 1/2 c Unsifted flour
1 c Butter or margarine
2 Egg yolks; slightly beaten
1/2 c Dairy sour cream
2 c Ground pecans or walnuts
2/3 c Dark corn syrup
Confectioners' sugar
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 meed in center over filling. Pinch corners
together firmly to secure. Place on a greased cookie sheet.
Bake in preheated 400-degree 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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