2 c Flour 1/2 lb Ground walnuts
8 oz Cream cheese 1 Egg white, beaten
1/2 lb Butter 1 c Sugar or honey
1 Egg 1/2 ts Almond extract
2 ts Sugar 1/2 ts Vanilla extract
Nut Filling
Sift the flour and sugar together. Work in the butter, cream cheese and
egg. Knead together. And easy way to do this is to put the dough inside a
plastic bag – much less messy! Let the dough stand in the refrigerator
overnight. About a half hour before you’re ready to start making the
cookies, put the dough into the freezer.
For the filling, mix all of the above ingredients together. You can also
used canned poppy seed filling (Solo brand) or an apricot or prune filling.
Spread flour and powdered sugar onto the surface where you will be rolling
the dough. Roll the dough out thin. Cut into squares about 2 inches on each
side. It’s easiest to cut if you use a pizza cutter. Spread a small amount
of filling (1/2 to 1 tsp) from one corner to the opposite corner. Don’t
fill them too much, or the filling will spill out when it is cooking. Fold
the two remaining corners to the center, partially covering the filling.
Wet your fingertip in a small bowl of water, and seal the edge, or it may
open up during the cooking.
Bake in a 375 degree oven for about 13 minutes.
Makes 6 dozen small cookies.
Yields
6 servings