Babcia's Hungarian Nut Cookies

6 eggs, separated

1/2 c. water, warm

1/4 t. sugar

1 pkg. yeast

1 lb. butter (break sticks up smaller)

6 1/2 c. flour

1 c. sour cream

1 lb. walnuts (2 lbs. if in shell), ground

2 c. sugar

1/8 t. vanilla extract (or almond) - optional

Dissolve yeast in water and 1/4 teaspoon of sugar. Combine yeast mixture with butter, flour, egg yolks and sour cream. Mix well using hands until it doesn't stick to your fingers. Store in refrigerator overnight. 

Preheat oven to 375. Roll dough into walnut-size/jawbreaker-size balls. Roll dough balls out thin with rolling pin. Prepare the filling: Beat egg whites. Gradually, slowly, add 2 cups of sugar. Fold ground nuts into egg white mixture. Add vanilla and mix. Spread nut mixture on dough. Roll dough into little tubes. Lay on ungreased cookie sheet with flap on bottom. Bake 25 minutes or until done. Remove from cookie sheets and let cool. Sift powdered sugar on top. 

If you run out of filling when rolling them up, you can use cinnamon & sugar, or peanut butter, or even nutella.

Baked these with Jim's Babcia - they're delicious and a fun family activity. We have made them on our own and reminisced about that day baking with her. "I'm not gonna be pinching someone else's sugar."