ITALIAN WALNUT PILLOWS

Italian Walnut Pillows image

Provided by Deneece Gursky

Number Of Ingredients 18

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COOKIES
1 cup crisco shortening
1 cup sugar
1 1/2 teaspoons vanilla
1 egg
4 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
WALNUT FILLING
1 1/2 pounds walnuts, chopped very very fine
1 1/2 cups sugar
1 stick butter, melted (unsalted)
4 egg whites (beaten slightly)
FROSTING FOR TOPS OF COOKIES
2 cups confectioners sugar
1 1/2 teaspoon vanilla
4 to 6 teaspoons milk

Steps:

1. In a large bowl cream together sugar and Crisco. Then add the egg and vanilla and mix well.
2. In a sperate bowl, mix together flour, baking powder, and salt.
3. Alternating between the flour mixture and milk,add these to the sugar mixture, start and end with flour mixture. Be sure that all the ingredients are well mixed.
4. Now split the dough into four equal pieces and wrap in plastic wrap. Refrigerate for at least an hour or 2, in order to make the dough easier to work with.
5. WALNUT FILLING:Mix together the walnuts and the sugar. Then add the melted butter to this. Mix well breaking up any large chunks or lumps. Then add the egg whites to this and mix well. Seperate filling into four equal amounts.
6. Assemble: Roll out dough one piece at a time into a rectangle about 6 x 18 inches. Spread 1/4 of the walnut filling on top of this, taking it almost to the edges. Roll in jelly roll fashion and pinch the ends to seal.
7. Cut your walnut roll into 1 inch slices and transfer to a greased cookie sheet.
8. Bake in a preheated 350 degree oven for 15 to 20 minutes. (the tops should be just beginning to brown a bit)
9. Remove cookies from oven and allow to cool completely.
10. (repeat with remaining 3 pieces of dough and filling)
11. Icing: Mix all ingredients until the right consistancy. (only add milk 1 t at a time) Icing should be thick enough so that it doesnt run but yet is still spreadable. Frost the top of each cookie when they are completely cooled.