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Shaped- Cream Cheese Bells

Source of Recipe

Best of Country Cookies


Recipe Introduction

Recipe from Charlene Grimminger of New Paris, Ohio, as printed in "Best of Country Cookies," Reiman Publications, 1999. The hardcover book of 277 recipes, $15.99, is available by credit card; call (800) 558-1013. Specify item 27619.

List of Ingredients


7 tablespoons butter, softened

1 (8-ounce) package cream cheese, softened

2 egg yolks

2-1/2 cups all-purpose flour

Filling:

2-1/2 cups ground pecans or walnuts (or use half almonds)

1/2 cup sugar

1/4 cup butter, melted

1 egg white

Powdered sugar




Recipe

Yield: About 4 dozen

In a mixing bowl, beat butter and cream cheese to blend. Beat in egg yolks. Gradually add flour to form a dough. Wrap and refrigerate overnight.

An hour before rolling out, remove dough from fridge. For filling, combine the nuts, sugar, butter and egg white; set aside. Divide dough into fourths.

On floured surface, roll out each portion 1/8-inch thick. Cut with a 2-3/4-inch round cookie cutter. Place 1 inch apart on ungreased baking sheets. Place 1 teaspoon of filling in center of each circle. Shape into a cone by folding edges of dough to meet over filling. Moisten edges with water and pinch edges together.

Bake at 350 degrees for 12 to 15 minutes or until lightly browned. If bells open during baking, gently press together with a fork while warm. Roll warm cookies in powdered sugar and cool on wire racks.