|Sifted all-purpose flour||2 Cup (32 tbs)|
|Butter||3⁄4 Cup (12 tbs), chilled|
|Egg yolks||4 , slightly beaten|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Blend flour, sugar, and salt.
Cut in butter until particles are the size of rice kernels.
Add egg yolks gradually, blending with a fork (mixture will be crumbly).
Knead lightly with fingertips and shape into a ball.
Divide dough into halves; wrap in waxed paper and chill 1 hour.
Mix walnuts and lemon peel; set aside.
Fifteen minutes before chilling time is ended, beat egg whites until frothy.
Add a mixture of sugar and cinnamon gradually, beating well after each addition; beat until stiff peaks are formed.
Gently fold in nut mixture; set aside.
Roll one half of dough at a time 1/8 inch thick on a floured surface; cut into 3-inch squares.
Put about 2 teaspoons of filling onto center of each square; bring opposite corners together, overlapping slightly at center; repeat with other two corners.
Transfer to ungreased cookie sheets.
Brush tops with slightly beaten egg.
Bake at 350 F about 20 minutes.
Cool cookies on wire racks.
Sift a mixture of 2 to 3 tablespoons confectioners' sugar and 1/2 to I teaspoon ground cinnamon over cooled cookies.