Austrian Walnut Cookies

Directions

• 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.