WALNUT ICEBOX KIPFELS

Steps:

• MAKE THE DOUGH - NIGHT BEFORE.
• Mix milk, sugar and yeast. Let stand until it rises and thickens.
• Cut butter into 2 1/4 cups flour with mixer or pastry blender.
• Make well and add egg yolks and yeast mixture.
• Mix well and knead on floured board until smooth and not sticky.
• Divide dough evenly into 6 balls. Place in floured 9 x 12 pan, cover and refrigerate overnight. They should increase slightly in size.
• MAKE THE NUT FILLING - NIGHT BEFORE.
• Beat the egg whites until stiff.
• Add the nuts, 3/4 cups sugar and lemon juice. Mix well.
• Press the nut filling into a square pan, cover and refrigerate overnight.
• GETTING READY - NEXT DAY.
• Take the dough balls out of the refrigerator at least 4 hours before you will begin rolling them out.
• Take the nut filling out just before rolling the dough out. Cut the nut filling into 48 portions (6 x 8 rows) like you are cutting up bar cookies.
• Mix together remaining 1 cup of sugar and 2 tablespoons flour.
• Preheat oven to 350°F.
• Sprinkle work surface liberally with sugar/flour mixture to prevent dough from sticking.
• Roll one dough out to 10 inch circle.
• Using pizza cutter or knife, cut each circle into 8 slices (like a pizza).
• Put one nut portion at the large end of a slice; roll from large end to point, tucking in sides, forming a crescent. Trt to keep them pinched close so the filling doesn't leak out during baking.
• Place on ungreased cookie sheet with point on bottom. You can probably fit at least 16 cookies per tray.
• Continue until all dough is rolled and filled using plenty of sugar/flour mixture to prevent sticking.
• Bake at 350 degrees for 20 minutes or until dough is golden. Remove from oven and remove cookies from tray immediately to prevent sticking. Cool on wire rack.