Hungarian Nut Rolls
Submitted by: Kae Coates from Illinois Rural Electric Cooperative
4 cups flour, 1/2 tsp salt, 1 pkg dry yeast, 2 and 1/2 sticks margarine or butter, 3 egg yolks (slightly beaten), 1 tsp vanilla, 1/2 cup canned milk
Filling: 3 egg whites, 1 cup sugar, 1 teaspoon vanilla, 1/2 cup finely chopped nuts
Mix flour, salt and yeast. Cut in butter as for pie crust. Add egg yolks, milk and vanilla; mix well. Dough will be almost like noodle dough. Make a food long roll of dough and slice into 8 equal portions. Wrap in waxed paper and refrigerate overnight.
When ready to bake cookies, heat oven to 375 degrees and prepare filling. Beat the egg whites. Add sugar and beat until very stiff. Add vanilla and nuts. Set aside.
Dredge board with powdered sugar. Roll a portion of dough to the size of a pie pan and cut into wedges. Spread each portion with filling. (I spread the filling and then cut the wedges, not quite so messy) Roll up starting with the wide edge, making a roll like a crescent. Place on a cookie sheet and bake at 375 degrees for 12 minutes for small cookies and 15 minutes for larger ones. Remove from cookie sheet and sprinkle with powdered sugar. Repeat until all are baked Makes about 8 dozen smaller cookies. Keep well.