Miniature Nut-Filled Pastries

Title: Miniature Nut-Filled Pastries

Categories: Cookies

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

Recipe by: WILSON BWVB02B

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.

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.

400-degree oven

12 minutes or until edges are

lightly browned. Cool. Sprinkle with confectioners' sugar. Yield: Makes 8

dozen. Cookies store well. Source: The Army, Navy, and Air Force Times

Magazine, November 1978. --