Walnut Rum Pastry Cookies

• 2 cups flour
• 1 teaspoon baking powder
• 14 teaspoon salt
• 12 cup unsalted butter, chilled
• 1 12 teaspoons active dry yeast
• 2 tablespoons water (105- 110 F)
• 2 large eggs, separated
• 14 cup sour cream
• 12 teaspoon vanilla extract
• 12 cup granulated sugar
• 12 cup finely ground walnuts
• 1 teaspoon rum extract
• 14 cup powdered sugar, divided

1. Stir together flour, baking powder and salt in a small mixing bowl; cut in butter till it resembles coarse crumbs.
2. In a separate bowl, add yeast to warm water, stir in egg yolks, sour cream and vanilla; blend into flour mixture; mix until soft dough forms; refrigerate dough for 1 hour.
3. Preheat oven to 400F; lightly grease a baking sheet; set aside.
4. Beat egg whites until foamy, gradually add sugar and continue to beat until stiff peaks form, add rum extract, gently fold in nuts; set mixture aside.
5. Divide chilled dough into 4 equal parts, refrigerating each part until ready to use.
6. Roll each section into a 9-inch circle on a lightly floured surface.
7. Sprinkle lightly with powdered sugar; cut each circle into 12 wedges.
8. Spread a heaping teaspoon of prepared meringue on each wedge, roll up each wedge, beginning at wide end.
9. Place on baking sheet and bake for 10-12 minutes or until pale golden brown.
10. Transfer to wire racks to cool.
11. Sprinkle cookies with remaining powdered sugar when cool.

flour, baking powder, salt, unsalted butter, active dry yeast, water, eggs, sour cream, vanilla, sugar, ground walnuts, rum, powdered sugar

Taken from www.food.com/recipe/walnut-rum-pastry-cookies-29500 (may not work)