1 pt. French vanilla ice cream
1 lb. butter
4 c. flour

FILLING:

1 1/2 lb. ground walnuts
8 egg whites
2 c. sugar
2 tsp. vanilla

Dough: Melt ice cream at room temperature. Melt butter over low heat. Combine butter and ice cream until well blended. Mix in flour, refrigerate overnight.

Filling: Beat egg white, sugar and vanilla until well blended. Add nuts and mix well. Roll out dough (about 1 cup at a time) on a powdered sugar board, spread with filling (not too thick), cut into 3-4 inch squares and roll up diagonally. Bake on ungreased cookie sheet at 325 degrees until light brown (20-25 minutes).