These flaky, nut-flavored treats are denseand buttery. They make a delicious accompaniment to tea or coffee.
Recipe: Sweet Little NutPinwheels
4 cups all-purpose flour 1 cup unsalted butter, softened 1 cup sour cream 3 large eggs, separated 1 tablespoon finely grated lemon peel 2 teaspoons vanilla extract – divided use 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 1 cup finely ground nuts 1 cup granulated sugar
Mix together flour, butter, sour cream,egg yolks, lemon peel, half the vanilla and yeast until a doughis formed. (If using an electric mixer, use the paddle attachmentuntil dough begins to form, then switch to the dough hook.) orknead with your hands if needed. Cover and let rest for 1 hour.
Meanwhile, beat egg whites to form softpeaks. Fold in nuts, sugar and remaining vanilla; set aside.
Once dough has rested, preheat oven to350°F (175°C). Lightly grease a baking sheet; set aside.
On a floured surface, roll dough out to1/4-inch thick and shape into a large rectangle. Spread nut fillingover entire surface and roll up jelly roll style. Cut into 1/2-inchslices to make pinwheels; place on cookie sheet cut-side down.
Bake 10 to 15 minutes or until browned.Remove from oven and cool on wire racks.
Makes 36 pinwheels.
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