3 cups all-purpose flour
3/4 teaspoon salt
5 egg whites
1 teaspoon vanilla extract
5 (1 ounce) squares semisweet chocolate, melted
1/2 cup butter
1/2 cup white sugar
1 2/3 cups white sugar
1 egg white
5 tablespoons wintergreen food coloring
1 cup chopped walnuts
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 10 inch Bundt pan (or other non-stick pan).
In a large bowl, stir together all flour, sugar and salt. Make a well in the center of the dough and pour in egg whites and vanilla.
Roll dough into 1 inch balls and roll each ball in 3/4 cup of filling rolled onto the bottom of the pan. Place pan onto cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, until edges are golden. Cool 10 minutes before cutting into squares.
To make the frosting: In a small bowl, combine 2/3 cup of butter, 1/2 cup white sugar and 1 egg white. Beat until smooth. Beat in walnuts. Cool 15 minutes in pan before removing from waxing paper.