Windbags
Epicurious Editor
This is a recipe that’s been in my family for generations. And probably edited along the way. These are very light, wonderful pastries. They are also a bit labor intensive, because you are using whipped egg whites you have to work very fast so the egg whites don’t fall before you’ve used all the dough. It’s good to have a helper or two , one to role out each ball, one to fill and close up and put on the baking sheet.
ingredients
- 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
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