4 c Flour
1/4 c Sugar
1 ts Salt
2 Sticks butter
1 c Warm milk
1 pk Yeast
1/4 c Warm water
1 c Sugar
1 c Chopped nuts
2 ts Cinnamon
-LEMON ICE INGREDIENTS-
1 c Confectioner’s sugar
Lemon juice
Dissolve yeast in water for 10 minutes. Sift flour, sugar and salt; cut in
butter. Add milk and well-beaten egg yolks; add yeast. Beat dough until
satiny. Cover and refrigerate overnight. Reserve egg whites. Divide dough
in half. Roll each half into 1/4-inch thick rectangles. Beat egg whites
until fairly stiff; spread over each rectangle. Combine sugar, nuts and
cinnamon; sprinkle over egg whites. Roll as for jelly roll and place on 2
greased cookie sheets in warm place; let rise until doubled. Bake at 350
for 35 minutes. While warm, top with glaze or lemon ice. Freezes. LEMON
ICE: Blend 1 cup confectioner’s sugar with enough lemon juice to make thin
spread. Add lemon rind if desired.
MRS POLLY MCDONALD PURVIS
MESA, AZ
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings