All Easy Recipes. Cook all that you can cook. Walnut Crescents
 
What You Need:            (To Make: about 100 cookies)
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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

    • How To Cook:
    TO MAKE THE DOUGH:
    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.

    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.

    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.

    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.

    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.

    6. Sprinkle with confectioners' sugar immediately. Let cool. More powdered sugar can be added when serving. Store in a covered container. These freeze well.

    TO MAKE THE FILLING:
    1. In a saucepan, place the butter, ground nuts, sugar, and milk and cook until thick, stirring to prevent sticking.

    2. Add the vanilla. Cool slightly before using on the dough.

    3. Sugar may be increased according to taste but do not make the filling too sweet.

    NOTE:
        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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