Ingredients
1 cup butter, softened8 large egg yolks, room temperature2-3/4 cups all-purpose flourFILLING:3 large egg whites, room temperature1 cup confectioners’ sugar1 cup ground walnutsAdditional confectioners’ sugar
Preparation
In a large bowl, beat butter until creamy. Beat in egg yolks, 2 at a time. Gradually beat in flour.
Divide dough into 3 portions. Shape each into a disk; wrap in plastic. Refrigerate overnight.
Preheat oven to 350°. In a small bowl, using clean beaters, beat egg whites on medium speed until foamy. Gradually add confectioners’ sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in walnuts.
On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Spread each cookie with 1 teaspoon walnut mixture to within 1/4-in. of edges. Fold dough almost in half over filling, allowing filling to show. Place 1 in. apart on ungreased baking sheets.
Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely.
Dust cookies with additional confectioner’s sugar. Store in airtight containers in the refrigerator.
