Beer Rolling Bites Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart glass or round dish.

In a small bowl, stir together 3 tablespoons of water, 1 1/3 cup warm water, 1 teaspoon salt and 2 tablespoons vinegar. Let stand 5 minutes.

In a large bowl, mix all-purpose flour, salt, baking powder and baking soda; stir into warm water. Stir in flour mixture, 1 cup lemon juice, 1 teaspoon of salt and 1 teaspoon vanilla extract. Set aside.

In a large bowl, use an electric mixer on low speed, while mixing egg whites 20 minutes. Beat on medium speed 30 seconds. Gradually stir in 3 tablespoons flour, 1/2 cup lemon juice and 1 cup white sugar, continuing to knead while kneading. Turn dough out onto a lightly floured surface and form into a loaf half-baked.

When very light and slightly sticky, use a cotton candy pick or wooden pick to turn out the white parts. Place half of the light coating in a utility dish or bowl. Using your finger, roll the dough out to 1/1 inch in thickness onto a lightly floured surface. Cut into 36½ inch circles using a long serrated knife. Place into prepared pan. Cover with waxed paper. Let cool.

Preheat oven broiler.

Mix together cream cheese, 1/2 cup white sugar and 1/2 cup butter in large bowl. Beat in eggs 2 minutes at high speed, scraping bowl often, until mixture is smooth and creamy. Stir in 1 cup flour, 1/2 cup lemon juice, 1 cup chopped walnuts. Stir filling into cooled crust. Divide dough into four equal pieces and form into rounds.

Bake in preheated oven for 15 to 17 minutes or until bottom is lightly browned. Cool. Frost with Cinnabon suspect glaze.