Cheese Crescent Cookies
Source of Recipe
Internet
List of Ingredients
8 oz package cream cheese
2 sticks butter or margarine (1/2 lb)
2 cups flour
pinch salt
2 cups finely ground walnuts
1/2 cup sugar
3-4 tbsp ground cinnamon or more
Enough canned milk to make a moist mixture--a few tablespoons
Powdered sugar
Granulated sugar
Cream the cheese until soft and fluffy. Add the butter and cream
again until very soft and fluffy. Add the flour and mix in well.
You cannot add all the flour with the mixer. About the last 1/2
cup will have to be mixed in by hand. The dough will come away
from the sides of the bowl cleanly. Divide the dough into 12
equal portions and roll each into smooth balls. Cover with wax
paper and refrigerate overnight.
The next day, prepare the filling. Liberally sprinkle powdered
sugar over a rolling board or table. Fill a soup bowl with granulated
sugar. Remove only 2 to 3 balls of dough at a time from the
refrigerator. Gently shape a ball into a circle (as you would for
pie dough) then roll it out in the powdered sugar to a circle about
9 to 10 inches in diameter--about the thickness of pie dough--1/8"
thick. Cut the circle of dough into 8 wedge shaped (pie slice
shape) pieces. Sprinkle about 1 tsp. of the filling on each wedge.
Roll the wedge up from the wide end as you would for a croissant.
Roll each cookie in the granulated sugar and place on a cookie
sheet. You can place the cookies close together but not touching.
Bake at 325 degrees F. for about 25 minutes or until golden brown.
Remove to wax paper to cool. Makes 8 dozen cookies.
These freeze well. Store in a covered container. This is a very
nice cookie to make for the holidays.
Recipe
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