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  • Hi everyone, its Natasha of Natashas kitchen.com. I am so excited to share these

  • cookies with you. They have a crisp ribbon of meringue in a soft crumbly

  • center. They are dangerously delicious. We start by getting excited, then in the

  • bowl of a stand mixer combine 16 Tbsp of unsalted softened butter.

  • Next, you'll add 3 room-temperature egg yolks. So we'll quickly separate the eggs

  • and keep the whites for later. You'll need that to make the meringue. Now add

  • half a cup of sour cream and mix with the paddle attachment on medium low

  • speed just until combined. It won't be smooth and that's okay. You'll need a

  • total of two and a half cups of all-purpose flour. Start by adding two

  • cups to the mixing bowl. Mix on medium low speed until the dough forms and add

  • that last 1/2 cup just until the dough no longer sticks to your fingertips.

  • I usually use the full 1/2 cup.

  • All right, that is exactly the consistency we're looking for.

  • Transfer the dough out onto a well floured surface and divide it into four

  • equal pieces.

  • While I'm working with the cookie dough, I like to get the meringue started so in

  • the clean bowl of a stand mixer, fitted with the whisk attachment add your three

  • room-temperature egg whites. Beat those together in high speed for one minute

  • or until they're thick and foamy. With the mixer on, slowly and gradually add

  • 3/4 cup of granulated sugar. Once the sugar is all in, continue beating on high

  • speed for five minutes, scraping down the bowl as needed. This is

  • also a great time to pre-heat your oven to 350˚F. All right,

  • while that's going, dust your work surface with flour then take one of your

  • four pieces of cookie dough and roll it into a log. Now, cut that log into 15

  • equal pieces, roll each piece between your hands into a ball, then using a

  • rolling pin, flatten them out to about two inches in diameter.

  • All right, and the meringue is finishing up right now. You know it's ready when

  • you pull up on the whisk and you see a stiff peak on your meringue - just like

  • that.

  • Now, place a tsp of your meringue into the center of each dough round, fold

  • it in half and fold it in half again, no need to pinch or seal these cookies. When

  • they're done, place them on their side on a parchment

  • lined cookie sheet, keeping them about half an inch apart. Now, you'll need a cup

  • and a half of walnut pieces. Push two or three pieces of walnut into the meringue

  • of every cookie and it's so easy to make these nut free if you need to just leave

  • out the nuts. Now, bake these at 350˚F in the center of your

  • oven for about 25 to 30 minutes or until the edges are golden brown. Oh my

  • goodness! My kitchen smells good, like holiday baking, so once they're out of

  • the oven you want to transfer them to a wire rack so they'll cool faster because

  • you want these to be completely room temperature before you dust them with

  • powdered sugar. All right, these have been sitting in there now room temperature

  • which means we get to do the taste test. So we're gonna add some powdered sugar

  • and add as little or as much as you like. Remember the actual cookie has no sugar

  • in it so the powdered sugar just completes these and these complete me.

  • And each one of these is unique because they are handcrafted and they just look

  • so beautiful on the Christmas cookie platters. I got this recipe from a gal,

  • named Tanya. She's a friend from church and she's known for these cookies. They

  • are scrumptious. All right, here we go! Get the one with

  • the most powdered sugar. The inside is soft and crumbly and buttery and then

  • it's got that lace of crispy meringue, it's kind of like a shell. I mean, they're

  • called shell cookies because this they've got that little treasure inside

  • of the walnut. These are darling and delicious I! hope you guys loved this

  • recipe! If you did, give me a great big thumbs up below, make sure to subscribe

  • to our YouTube channel and we'll see you later.

  • if you're looking for more holiday worthy desserts, check these out right

  • over there and click below to subscribe. Thanks guys!

Hi everyone, its Natasha of Natashas kitchen.com. I am so excited to share these

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