1 lb. sweet butter
3/4 c. sugar
2 eggs
1 jigger whiskey
Pinch of salt
1 5/8 lb. flour (not self-rising)

Sift flour. Melt butter at room temperature in large bowl or over low heat stirring constantly until smooth. Add sugar, whip, add salt and eggs. Stir well. Add whiskey; whip. Add sifted flour gradually. Mix well before adding more.

FILLING:

2 lb. unshelled walnuts (or 4 c. walnut meats)
2 tbsp. sugar
2 tbsp. rose water
Powdered sugar

Grind nut meats or chop; add sugar and rose water and mix well. Make balls of dough about 1 inch in diameter, work center open, stuff with filling 1/2 full and close gently. Either pinch design with sterile tweezers, or use decorative form. Place in ungreased baking pan. Bake in preheated oven for about 20 minutes at 325 degrees, or 15 minutes at 400 degrees, lifting pan to top rack for final 5 minutes. Do not brown cakes. Sprinkle with powdered sugar while still warm.