This Christmas cookie was only made at Christmas time or for Weddings. It is a special occasion cookie. We called them Little Pillows because they looked like dainty little white pillows. The dough is butter rich and very thin, enclosing a puff of walnut filling that is soft and melt in your mouth.

When it was time to make little pillows, the whole family helped. My mother rolled out the little circles of dough between wax paper and we helped put the merangue filling on. But it was only my mother who folded them up carefully and placed them on the cookie sheet.

Regards, June Meyer.

• 16 egg yolks
• 4 cups flour
• 1 pound of butter

Roll of wax paper cut into squares.
Mix egg yolks, flour and butter together. Use hands, pastry blender or mixer.
Form little balls of dough by rolling a tablespoon full of dough in your hands.
Place balls of dough on a tray, cover with plastic wrap and refrigerate overnight.

The next day, roll each little ball out between two small sheets of waxed paper with a rolling pin. Roll it into a thin circle. Stack the circles on their wax papers and keep chilled until you are ready to fill with meringue mixture.

The filling should be made on the day you are going to bake the Pillows.

Filling:

• 1 pound of finely ground nuts, Walnuts traditional
• 2 cups of sugar or 1/2 pound of sugar
• 16 egg whites
• 10 whole graham crackers

Grind or mill nuts finely. Mix nuts with all of the ground graham crackers.
Beat egg whites with the sugar 1/2 cup at a time till all the sugar is used and the mix turns to meringue.
Now fold in the nuts and graham cracker mixture until all is a thick filling.
Put a heaping teaspoon of the filling into the center of the circle and fold over each side and tuck the ends under so it will not open, (should look like a little pillow).
If the rolled out dough circle gets too warm it may be hard to peel off the wax paper, then just refrigerate the stack of rolled circles and take out a few at a time.
Bake on a greased and floured cookie sheet in a moderate oven 330=350 degrees, for about 5 or 10 minutes or until it is lightly tan. Watch it carefully so it does not burn.
Remove from baking sheet and let cool.
After cool, sift powdered sugar over all. Be gentle with these, they are delicate.
Store in a covered container in a cool place.