Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
DOUGH
FILLING
- 1 Stick; (1/4-pound) (8
- 1 c Granulated sugar
- 1 1/2 tb Freshly squeezed lemon juice
- 1 1/2 lb (6 cups) finely chopped
Preparation
This was originally posted by Virginia Sauer and is wonderful. ~- Several hours (or a day) before you are going to bake these, make dough: . Sift flour into large mixing bowl. . Using pastry blender or two knives, cut in 1 pound of the butter butter and the cream cheese until mixture resembles large flakes of cornmeal, with several pieces the size of small peas. . Form into a large bowl. . Encase in plastic wrap and refrigerate for several hours. (Overnight is fine.) ~- When ready to bake, preheat oven to 350 degrees F. ~- Make filling: . Put remaining 1 stick butter into 3-quart saucepan. . Cook over low heat until melted. . Turn off flame under pot. . Add granulated sugar and lemon juice. Using wooden spoon, stir until smooth. . Add walnuts. Continue mixing until thoroughly blended. . Set aside for filling. ~- Prepare pastries: . Sprinkle powdered sugar over working surface. . Roll cold dough between palms of hands into approximately 96 walnut-sized balls. . Using rolling pin, flatten each ball of dough into a circle approximately 3 1/2 inches in diameter. . Place 1 heaping teaspoonful walnut filling in center of each ball of dough. . Roll each ball of dough into a log (jelly roll fashion). . Gently shape dough into a crescent. . Arrange on ungreased cookie sheets. ~- Bake until golden (approximately 15 minutes). Be careful not to overbake. ~- Using a spatula, transfer cookies to wire rack. ~- Generously sprinkle with powdered sugar. ~- Set aside to cool. ~- Serve warm or at room temperature. Yield: 8 dozen NB: Although these cookies do not keep well, they can be stored in airtight containers in refrigerator for 2 or 3 days. If desired, reheat, sprinkle with powdered sugar, and serve warm. Posted to EAT-L Digest by Mary Hathaway on Mar 9, 1998
