Italian Walnut Pillow Cookies

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup sugar
• 1 cup shortening
• 1 egg
• 1 teaspoon vanilla
• 1 cup milk
• 4½ cups all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1½ lbs. walnuts, chopped (I use my food process0r)
• 4 oz. (1 stick) unsalted butter, melted
• 1½ cups sugar
• 4 egg whites, lightly beaten
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 4 tablespoons milk (approximately)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Beat the 1 cup sugar, 1 cup shortening, egg and 1 teaspoon vanilla until smooth. Beat in the 1 cup milk.

3. In another bowl, whisk the 4½ cups flour, 4 teaspoons baking powder and ½ teaspoon salt. Mix into the wet ingredients until a soft dough forms, then chill for 30 minutes.

4. Finely chop the walnuts in a food processor. Put them in a saucepan with the melted butter, 1½ cups sugar and the 4 lightly beaten egg whites.

5. Cook the walnut filling over medium-low heat, stirring constantly, until thick and the egg whites reach 160°F (71°C). Let it cool completely.

6. Roll the chilled dough about ⅛ inch (3 mm) thick on a floured surface. Cut into 2-inch (5 cm) rounds, place about 1 teaspoon of filling on half of each round, and fold over to form pillows. Pinch the edges closed.

7. Arrange the cookies on the baking sheets and bake for 10 to 12 minutes, until the edges are light golden. Cool on a rack.

8. Stir the powdered sugar, 1 teaspoon vanilla and enough of the 4 tablespoons milk to make a thin icing. Drizzle over the cooled cookies and let it set.