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| What You Need: |
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DOUGH
1 8-ounce package Philadelphia cream cheese, room temperature
16 tablespoons (2 sticks) butter or margarine, room temperature
1 egg
1 tablespoon sugar
6 cups all-purpose flour
½ teaspoon salt
½ cup plus 3 tablespoons cold water
FILLING
4 tablespoons (½ stick) stick butter or margarine
½ pound walnuts, ground
½ cup sugar
½ cup milk
1 teaspoon vanilla
DUSTING
Confectioners' sugar
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| How To Cook: |
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TO MAKE THE DOUGH:
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1. Place the cream cheese and butter in a bowl with the egg, sugar, flour, salt, and water. Mix well (you can also mix by hand). Roll the dough into a log, 10 inches long. Wrap in plastic wrap and refrigerate the dough for at least 1 hour.
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2. Working with ¼ of the dough at a time, place it on a floured countertop, turning it over to coat well so that it does not stick. Roll the dough out very thin.
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3. Using a fluted pastry cutter (a pizza cutter works too), cut the dough into strips 2 inches wide. Then cut the dough across again to make 2-inch squares.
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4. Place ½ teaspoon filling on each square, using the back of a teaspoon to spread it. Roll up the square diagonally, from one corner to the opposite corner, or from one side to the opposite side.
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5. Form either into a crescent shape, or leave it straight, and place the filled dough on an ungreased cookie sheet. Bake for 15 or 20 minutes in a preheated 350°F oven until the cookies are light brown.
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6. Sprinkle with confectioners' sugar immediately. Let cool. More powdered sugar can be added when serving. Store in a covered container. These freeze well.
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TO MAKE THE FILLING:
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1. In a saucepan, place the butter, ground nuts, sugar, and milk and cook until thick, stirring to prevent sticking.
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2. Add the vanilla. Cool slightly before using on the dough.
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3. Sugar may be increased according to taste but do not make the filling too sweet.
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NOTE:
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If all the dough is not used at one time, it can be stored in the refrigerator for several days. Do not freeze the dough.
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To Make: about 100 cookies
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