1. Place the flour in a large bowl and make a well in the centre. 2. Put the whole eggs plus 1 egg yolk into the centre and blend with your fingers. 3. Add the softened butter and knead together. 4. Dissolve the yeast in the warm water and then add to the potatoes; the warm potatoes will help to activate the yeast. 5. Puree the potatoes and add to the flour mixture. 6. Add the sugar, salt, vanilla, lemon rind and enough wine to bind the ingredients together. 7. Knead well until a firm smooth dough is achieved; you can divide the dough and work it in the food processor if you wish. 8. Divide into 6 round balls and let stand, covered, while you make the filling, about 45 minutes. 9. To make filling, combine all Nut Filling ingredients and mix well; refrigerate until needed. 10. Preheat oven to 325F degrees. 11. Punch the dough down and divide each ball of dough again into 6 or 7 small balls. 12. Roll the dough out and cut circles 3 inches in diameter; put 1-1/2 tbsp filling in a line down the centre, leaving a 1/2-inch border. 13. Fold the top and bottom of the circle over to cover the ends of the filling; then take the left side and fold over 2/3 of the dough to cover the line of filling. 14. Fold the right side over to the left edge. 15. Press the sides together at the centre and edges, as if you were tucking in a baby in a blanket. 16. Place cookies on ungreased cookie sheets; brush with remaining egg yolks. 17. Bake 30-45 minutes, until golden brown; halfway through cooking, brush with more egg yolk. 18. Makes approximately 36 cookies. ---------------------------------------------------------------------------
Nutrition
Ingredients
