1 Preheat the oven and put together the baking sheets: Preheat the oven to 400ºF and line two baking sheets with silicone baking mats or parchment paper.
2 Make the filling: In a really clear, giant mixing bowl, use a whisk, hand mixer, or stand mixer with whisk attachment to whisk collectively the egg whites and cream of tartar, simply till the cream of tartar is totally integrated and the egg whites have a whole lot of bubbles.
Add the sugar to the egg whites, one tablespoon at a time, whisking it in fully after every addition, for a minute or so should you’re doing it by hand, or about 30 seconds should you’re utilizing an electrical mixer.
Add the vanilla, then proceed to whisk at excessive velocity, till the egg whites are shiny and silky in texture. Cease the mixer and rub a bit of the meringue between your fingers. It ought to really feel easy and also you shouldn’t be capable of really feel any gritty sugar between your fingers.
3 Add the walnuts: Whisk the bottom walnuts into the meringue simply till effectively mixed, about 30 seconds. Put aside. (In case you are utilizing a stand mixer, use a spatula to switch the meringue to a small bowl, then wash out the mixer bowl and return it to the stand.)
4 For the dough: In a big mixing bowl, use a hand mixer or a stand mixer fitted with paddle attachment to cream the butter, yeast, bitter cream, and egg yolks for about 2 minutes—it’s wonderful if the combination appears break up or a bit damaged.
Add the flour and salt in three batches, mixing slowly till the flour is completely blended into the dough, about 10 seconds every time.
5 Put together your work floor and divide the dough: Sprinkle a piece floor generously with powdered sugar. Switch the dough to the work floor. If the dough continues to be a bit shaggy, knead within the dryer bits till you’ve got a cohesive ball of dough. Use a bench scraper or knife to divide the dough into 4 equal items. Form every of the items of dough right into a spherical disk, about 1 inch thick
6 Roll and reduce the dough into wedges: Utilizing a rolling pin, roll one piece of the dough right into a circle about 10 inches in diameter and about 1/8-inch thick, a bit bit thinner than should you have been rolling out pie dough. With a bench scraper, knife, or pizza cutter, reduce the dough into 8 triangle wedges.
7 Fill the cookies: Spoon a small quantity of the meringue combination onto the extensive finish of a wedge of dough, a few heaped 1/2 teaspoon of filling. It’s possible you’ll use a bit kind of relying on the wedge of dough, as they received’t seemingly be all completely evenly sized.
8 Form the cookies: Roll up the dough from the extensive finish to the tip, such as you would a crescent roll. (The filling might unfold alongside the wedge of dough a bit as you’re rolling it up, but it surely shouldn’t spill out an excessive amount of over the edges. Use a lightweight hand and don’t fear in the event that they’re a bit messy.)
You possibly can gently bend the ends in to kind a crescent form or simply go away them straight. It’s as much as you.
Switch the cookie to the lined baking sheet.
Full this course of with the remainder of the dough, rolling out the three remaining balls of dough, slicing them into wedges, and rolling up the cookies with the filling, to make 32 cookies.
You should have quantity of filling leftover (a half cup or so).
9 Bake the cookies: Bake the cookies for 10 minutes, rotating the pans midway by way of baking to make sure that they bake evenly. They need to be gentle in shade when they’re performed, and simply barely evenly browned on the ends. You possibly can verify for doneness by touching one of many cookies, if it springs again when gently poked, the cookies are performed.
10 Cool the cookies: Take away the cookies from the oven and switch them to wire cooling racks. Let the cookies cool fully, for about 30 to 45 minutes. Save the baking sheets. You’ll use them once more to glaze the cookies.
11 Make the glaze: In a bowl, whisk collectively the powdered sugar, vanilla, and 6 tablespoons of the milk. After getting integrated as a lot of the powdered sugar as will take up into the milk, add extra milk steadily, by the teaspoon, till the glaze is thick however pourable, a bit bit thicker than Elmer’s glue.
12 Glaze the cooled cookies: Place the cooling racks on lined baking sheets to catch any dripping glaze.
Spoon a few tablespoon of glaze excessive of every cookie, utilizing a spoon to softly coax the glaze into dripping down the edges— you wish to cowl the cookies as a lot as doable. Let the glaze set for an hour or so, till it’s now not cheesy.
13 Get pleasure from! The cookies will maintain in a tightly lidded container for as much as three days at room temperature or as much as three months within the freezer.