Strudelettes

 This recipe has been in two of the Kansas City Kansan`s Silver Spoon cookbook. the first time was back in 1961, the second in the Kansan`s Anniversary Cookbook ....Award winners from the past decade, of 1971. It was in the category of Cakes, Cookies and took first place in the category.

Strudellettes
Mrs. Andrew J. Kuzula, JR.

1 1/2 cups sifted flour
1/2 cup ( 1 stick) butter or margarine
3 egg yolks ,beaten
1 teaspoon lemon rind
1 Tablespoon lemon juice
3 egg whites
1/2 cup sugar
1 cup ground walnuts
10x ( confectioners powdered sugar)

Sift flour into medium-size bowl; cut in butter or margarine with a pastry blended or two knives until mixture is crumbly; stir in mixture of egg yolks, lemon rind and lemon juice; blend lightly with fork to form a dough.
Divide and shape into 24 small balls; place in shallow pan; chill at least 4 hours.
Beat egg whites until foamy in medium-sized bowl; beat in sugar, 1 Tablespoon at a time, until mixture stands in stiff peaks; fold in ground nuts.
Roll out each ball of dough to a 4-inch round on a lightly floured pastry cloth or board; spread with 2 Tablespoons of nut mixture; roll up like jelly-roll fashion; arrange seam side down, on ungreased cookie sheet.
Bake in moderate oven ( 350 degrees) 15 minutes or until golden; cool on wire racks; slice each diagonally into three pieces; sprinkle with confectioners sugar. Makes 6 dozen.