AIRPORT COOKIES

DOUGH

1 cup heavy whipping cream

1 cup (2 sticks) unsalted butter

1 packet yeast

1 heaping tablespoon sugar

5 large egg yolks

3 cups all-purpose flour (slightly heaping)

½ teaspoon salt

FILLING

1 teaspoon cinnamon

1 cup sugar

2 cups pecans, walnuts or combination

Instructions:

In a saucepan, warm whipping cream on stove; add butter just to melt. Do not boil. In a small bowl, dissolve the yeast in about ½ cup of the cream and butter mixture; add the heaping tablespoon of sugar and mix. Set aside; it will bubble a little bit.

In a large mixing bowl, beat the egg yolks; slowly add the remaining cream and butter mixture, yeast mixture, salt and flour. Mix until the dough forms and no longer sticks to the bowl. Remove from bowl, form into a disc and wrap it in plastic wrap or wax paper. Refrigerate overnight.

In a food processor, combine sugar, cinnamon and nuts. Pulse until the mixture resembles tiny pebbles. Set aside.

Cut the disk into four equal wedges. Using one wedge at a time — refrigerate the rest until you need it — roll on a slightly floured and sugared surface into a rectangular shape.

Sprinkle ¼ of the cinnamon-sugar-nut mixture evenly across the dough. From the long edge, roll tightly into a cigar shape.

Cut into ¼-inch slices. The diameter of each cookie should be about 1 inch or slightly bigger.

Place cookies on cookie sheets lined with parchment paper. Bake in a preheated 350-degree oven for 12-15 minutes. Watch carefully as they will burn quickly. Remove cookies from sheets immediately to a wire rack to cool. Continue with each wedge of dough.

Tester’s note:

These mini cinnamon rolls take a bit of effort, but they’re a pretty additional to your holiday tin.

Makes 4-5 dozen