Grandmother's Christmas Cookies
Yield: 6 to 8 dozen cookies
- 6 cups all-purpose flour
- 2 cakes yeast (or 2 packages dry yeast)
- 1 pound butter, softened
- 3 whole eggs and 3 yolks
- 1/2 pint sour cream
Instructions:Mix flour, yeast, and butter thoroughly about 3 minutes on low speed. Add 3 whole eggs plus 3 yolks (reserve the remaining 3 whites for the filling) and sour cream. Mix on low to medium speed 20 minutes (do not underbeat). Place dough in a greased bowl, cover with plastic wrap, and refrigerate overnight.
Working with a small amount of dough at a time, roll out dough on a board or counter that has been liberally sprinkled with granulated sugar. Roll out very thin (dough will be satiny and easy to handle). Cut into triangles or squares about 2 inches on a side.
- 12 ounces finely chopped dates
- 1 cup finely chopped pecans
- 3 egg whites