Meringue Shell Cookies (Rakushki)

Preheat oven to 350 °F and line a ¾ baking sheet with baking parchment paper.

In the bowl of an electric mixer, beat butter, egg yolks and sour cream on a medium-low speed until just combined. It probably won’t be smooth.

Gradually add flour by mixing 2 cups flour to combine. Then add the remaining ½ cup slowly just until dough is no longer sticky. Set aside dough rolled onto floured surface.

Using the same stand mixer, cleaned, beat 3 room temperature egg whites on high speed for 1 minute until thick and foamy.

Continue mixing and gradually add ¾ cup sugar. Beat on high for 5 minutes until meringue forms stiff peaks.

Divide the rolled out cookie dough into 4 pieces and roll each piece into a log-shape.

Cut each log into 15 equal pieces and using your hands, roll into balls. Using a rolling pin, roll each ball into a 2-inches circles.

Dollop a teaspoon of meringue into the center of each circle then fold the dough in half, and half again. Arrange cookies on their sides on to the baking sheet about ½-inch apart.

Stuff 3 walnut pieces into the meringue center of each cookie.

Bake in preheated oven for 25-30 minutes until edges are golden brown.

Cool to room temperature before dusting with powdered sugar to serve!