---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Miniature Nut-Filled Pastries
  Categories: Cookies
       Yield: 8 servings
  
   2 1/2 c  Unsifted flour
       1 c  Butter or margarine
       2    Egg yolks; slightly beaten
     1/2 c  Dairy sour cream
       2 c  Ground pecans or walnuts
     2/3 c  Dark corn syrup
            Confectioners' sugar
  
   Recipe by: WILSON  BWVB02B
        Place flour in a large bowl.  With pastry blender or two knives use
   scissors style, cut in butter or margarine until coarse crumbs from. Stir
   in egg yolks and sour cream until well mixed. Turn onto a floured surface;
   knead until smooth. Chill dough 20 minutes.
        Stir together nuts and corn syrup, set aside.  Divide dough in half.
   Roll out half of dough to 1/8 inch thickness. Cut dough into 2-inch
   squares. Put 1/2 tsp. nut filling diagonally across square. Bring up
   unfilled corners of pastry to meed in center over filling. Pinch corners
   together firmly to secure. Place on a greased cookie sheet.
   
        Bake in preheated 400-degree oven 12 minutes or until edges are
   lightly browned.  Cool.  Sprinkle with confectioners' sugar. Yield: Makes 8
   dozen. Cookies store well. Source: The Army, Navy, and Air Force Times
   Magazine, November 1978.
  
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