Walnut Icebox Kipfels

Recipe by Cookie16
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 26hrs
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE THE DOUGH - NIGHT BEFORE.
  • Mix milk, sugar and yeast. Let stand until it rises and thickens.
  • Cut butter into 2 1/4 cups flour with mixer or pastry blender.
  • Make well and add egg yolks and yeast mixture.
  • Mix well and knead on floured board until smooth and not sticky.
  • Divide dough evenly into 6 balls. Place in floured 9 x 12 pan, cover and refrigerate overnight. They should increase slightly in size.
  • MAKE THE NUT FILLING - NIGHT BEFORE.
  • Beat the egg whites until stiff.
  • Add the nuts, 3/4 cups sugar and lemon juice. Mix well.
  • Press the nut filling into a square pan, cover and refrigerate overnight.
  • GETTING READY - NEXT DAY.
  • Take the dough balls out of the refrigerator at least 4 hours before you will begin rolling them out.
  • Take the nut filling out just before rolling the dough out. Cut the nut filling into 48 portions (6 x 8 rows) like you are cutting up bar cookies.
  • Mix together remaining 1 cup of sugar and 2 tablespoons flour.
  • Preheat oven to 350°F.
  • Sprinkle work surface liberally with sugar/flour mixture to prevent dough from sticking.
  • Roll one dough out to 10 inch circle.
  • Using pizza cutter or knife, cut each circle into 8 slices (like a pizza).
  • Put one nut portion at the large end of a slice; roll from large end to point, tucking in sides, forming a crescent. Trt to keep them pinched close so the filling doesn't leak out during baking.
  • Place on ungreased cookie sheet with point on bottom. You can probably fit at least 16 cookies per tray.
  • Continue until all dough is rolled and filled using plenty of sugar/flour mixture to prevent sticking.
  • Bake at 350 degrees for 20 minutes or until dough is golden. Remove from oven and remove cookies from tray immediately to prevent sticking. Cool on wire rack.
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