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Soften the yeast in warm water. Stir in the 1 tsp. sugar. Let stand in warm place until bubbly. This will take about four minutes. Cut the butter into the flour with a pastry blender. Stir in the yeast mixture and the egg yolks. Shape dough into a ball. Let rest about 30 minutes. Beat the egg white until stiff. Beat in the remaining sugar to make a thick meringue. Fold in the nuts. Set aside. Roll dough into a 16 inch circle and cut into 16 wedges. Spread meringue onto the dough. Roll each wedge from wide end to the tip. Place onto a greased baking sheet. Bake 350 degrees for 20 minutes, until golden. Make a glaze with the vanilla, powdered sugar and the tablespoon of milk. Frost each cookie.
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking