1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup quick-cooking powder
1/4 teaspoon salt
1 cup buttermilk
1 8 ounce egg white
1 1/2 teaspoons vanilla extract
1/3 cup chopped walnuts
2 tablespoons butter, melted
1 cup white sugar
1 cup heavy cream
4 teaspoons white sugar
30 ounces graham cracker crumbs
1/2 teaspoon vanilla extract
1/2 cup evaporated milk
30 tablespoons all-purpose flour
12 ounces chopped walnuts
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, whisk together 6 ingredients. Stir in buttermilk and buttermilk mixture. Cut in egg white until no streaks remain. Stir in vanilla, then refrigerate or freeze. In a medium bowl, adjust flour and dolman to desired consistency, adding 1 teaspoon of water as needed. Fold batter into frozen mixture until no streaks remain. Spread into greased and floured 12 or 14-ounce container or shallow baking dish. Sprinkle topping over top, if desired.
Bake in preheated oven for 35 to 40 minutes, until a knife inserted comes out clean. Allow to cool before serving. 32 cookies.