Hi everyone, its Natasha of Natashas kitchen.com. I am so excited to share these
cookies with you. They have a crisp ribbon of meringue in a soft crumbly
center. They are dangerously delicious. We start by getting excited, then in the
bowl of a stand mixer combine 16 Tbsp of unsalted softened butter.
Next, you'll add 3 room-temperature egg yolks. So we'll quickly separate the eggs
and keep the whites for later. You'll need that to make the meringue. Now add
half a cup of sour cream and mix with the paddle attachment on medium low
speed just until combined. It won't be smooth and that's okay. You'll need a
total of two and a half cups of all-purpose flour. Start by adding two
cups to the mixing bowl. Mix on medium low speed until the dough forms and add
that last 1/2 cup just until the dough no longer sticks to your fingertips.
I usually use the full 1/2 cup.
All right, that is exactly the consistency we're looking for.
Transfer the dough out onto a well floured surface and divide it into four
equal pieces.
While I'm working with the cookie dough, I like to get the meringue started so in
the clean bowl of a stand mixer, fitted with the whisk attachment add your three
room-temperature egg whites. Beat those together in high speed for one minute
or until they're thick and foamy. With the mixer on, slowly and gradually add
3/4 cup of granulated sugar. Once the sugar is all in, continue beating on high
speed for five minutes, scraping down the bowl as needed. This is
also a great time to pre-heat your oven to 350˚F. All right,
while that's going, dust your work surface with flour then take one of your
four pieces of cookie dough and roll it into a log. Now, cut that log into 15
equal pieces, roll each piece between your hands into a ball, then using a
rolling pin, flatten them out to about two inches in diameter.
All right, and the meringue is finishing up right now. You know it's ready when
you pull up on the whisk and you see a stiff peak on your meringue - just like
that.
Now, place a tsp of your meringue into the center of each dough round, fold
it in half and fold it in half again, no need to pinch or seal these cookies. When
they're done, place them on their side on a parchment
lined cookie sheet, keeping them about half an inch apart. Now, you'll need a cup
and a half of walnut pieces. Push two or three pieces of walnut into the meringue
of every cookie and it's so easy to make these nut free if you need to just leave
out the nuts. Now, bake these at 350˚F in the center of your
oven for about 25 to 30 minutes or until the edges are golden brown. Oh my
goodness! My kitchen smells good, like holiday baking, so once they're out of
the oven you want to transfer them to a wire rack so they'll cool faster because
you want these to be completely room temperature before you dust them with
powdered sugar. All right, these have been sitting in there now room temperature
which means we get to do the taste test. So we're gonna add some powdered sugar
and add as little or as much as you like. Remember the actual cookie has no sugar
in it so the powdered sugar just completes these and these complete me.
And each one of these is unique because they are handcrafted and they just look
so beautiful on the Christmas cookie platters. I got this recipe from a gal,
named Tanya. She's a friend from church and she's known for these cookies. They
are scrumptious. All right, here we go! Get the one with
the most powdered sugar. The inside is soft and crumbly and buttery and then
it's got that lace of crispy meringue, it's kind of like a shell. I mean, they're
called shell cookies because this they've got that little treasure inside
of the walnut. These are darling and delicious I! hope you guys loved this
recipe! If you did, give me a great big thumbs up below, make sure to subscribe
to our YouTube channel and we'll see you later.
if you're looking for more holiday worthy desserts, check these out right
over there and click below to subscribe. Thanks guys!