Recipe - Tiny Filled Dessert Pastries

2 One half cup Allpurpose flour
1 cup Margarine
2 Egg yolks
One half cup Sour cream
2 cup Pecans, ground
2/3 cup Dark corn syrup
Confectioner's sugar

1. Do not sift flour. Place flour in large bowl. Using pastry blender,
blend in the margarine until coarse crumbs form. 2. Slightly beat the egg
yolk and stir into flour along with sour cream. Mix well. Place on a
lightly floured surface and knead until smooth. 3. Cover and chill 30
minutes. 4. Mix the nuts and corn syrup in small bowl. 5. Roll out half the
dough (keeping other half in refrigerator) until dough is 1/8th inch thick.
Cut dough into 2 inch squares. Place One half teaspoon filling on each square,
placing diagonally on dough. Moisten the 2 opposite corners slightly with
water; fold over filling and press edges together with your fingers. 6.
Bake on cookie sheet in preheated 400degree oven for 12 minutes or until
edges are light brown. When cool, sprinkle with sifted confectioner's
sugar. Repeat with remaining dough and filling.

Yield: About 8 dozen squares.

Serving Ideas : A nice pastry for your coffeebreak.

Recipe by: Jo Anne Merrill Posted to MCRecipe Digest V1 #518 by Jeff Bacon
bacon@iar.net on Mar 15, 1997