Mom's favorite: Nut kifles

This recipe is a relative newcomer to my mom’s cookie plate. It comes from a Sherwin-Williams employee cookbook that my dad gave my mom one Christmas.

Nut kifles

1 pound (2 cups) margarine
4 cups flour
3 eggs, separated
1 ½ cups sour cream
1 ½ cups ground walnuts
1 ½ cups sugar
2 teaspoon cinnamon

Cut margarine into flour as for pie dough. Beat together egg yolks and sour cream; combine with flour mixture. Divide dough into six or seven parts. Wrap in waxed paper and chills 6 hours or overnight.

Roll out each piece of dough on floured surface to a 12-inch circle. Brush with egg whites. Combine ground nuts, sugar and cinnamon; sprinkle on top. Cut into 12 equal wedges. Roll up from wide end to point. Curve into crescent with point under. Brush top with egg whites and dip top into nut mixture. Bake on ungreased cookie sheet at 350 degrees for 15 to 20 minutes or until lightly browned.

Makes 6 to 7 dozen.

Note: The dough is very sticky – flour the working surface frequently.