Windbags

• 6 lg. eggs at room temperature
• separeted
• 1 tsp. vanilla
• 1/2 lb. butter, softened
• 2c. flour sifted
• 1c. sugar
• 1tsp. cream of tarter
• 1/2c. breadcrumbs
• 1 c. finely chopped walnuts or pecans

1. Separate eggs, cover egg whites and store in fridge
2. Whip egg yolks with vanilla. add butter. Add flour 1/2c at a time until mixed thoroughly.
3. Then roll dough into 11/2 inch balls. Store coverd overnight.
4. Whip egg whites with cream of tarter until fluffy. Fold in sugar, then bresd crumbs, then finely chopped nuts.
5. Roll out a ball of dough very thinly, place 2 teaspoons egg white mixture in center. Fold over sides and roll up ends place on cookie sheet. When cookie sheet is full bake at 350 degrees for 10 minutes or until golden
6. Place on racks to cool. Sift powder suger over tops, serve.

eggs, vanilla, butter, flour, sugar, cream of tarter, breadcrumbs, walnuts

Taken from www.epicurious.com/recipes/member/views/windbags-1266459 (may not work)