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“I found this in my collection of cookies that I have made in the past for Christmas. I am not sure where the original recipe came from. On the recipe I wrote, "made in '93 - VERY Good!" They are a little labor intensive & I think that is why I don't make them every year. I think I will be making them this year. NOTE: Prep time does not include "resting time" overnight in the refrigerator. NOTE: Estimated yield (can't recall).”
3-4 dozen

Ingredients Nutrition

  • Dough
  • 3 cups flour
  • 1 cup butter
  • 6 egg yolks (you will use the whites in the filling)
  • 12 cup cream (or half and half)
  • Filling
  • 1 lb walnuts, ground
  • 2 cups icing sugar
  • 6 egg whites


  1. Dough:.
  2. Sift flour, then measure. Cut the butter into the flour.
  3. Beat egg yolks well & mix with the cream. Add to flour mixture.
  4. When dough is well-mixed, shape into small walnut-sized balls.
  5. Place in the refrigerator overnight.
  6. Filling:.
  7. Beat the egg whites stiff, then beat in the icing sugar slowly.
  8. Add the nuts and mix well.
  9. To Assemble Cookies:.
  10. Preheat oven to 375*. Roll out each dough ball "thin" on a floured surface.
  11. Place 1 teaspoon filling on each.
  12. Fold the dough over to the shape of a pillow.
  13. Bake @ 375* for 10 minutes. The cookies will stay a very light colour.
  14. Dust with icing sugar.

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