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Beat first 6 ingredients in bowl until smooth.Beat in flour to blend. Shape into ball, wrap in wax paper and chill 2 hours until firm. Prepare filling: stir together the first 4 ingredients. Divide dough in half. Roll each half on a floured surface 1/8 inch thick.Cut dough into 10 inch circle. Spread circle with filling.Cut circle into 16 pie shaped wedges.Roll up with wide edge, jelly roll fashion. Place point side down on baking sheet.Repeat procedure with remaining dough. Beat egg with water and brush over cookies. Sprinkle with sugar. Bake in a 350 oven 15 to 20 minutes or lightly browned. Remove to racks to cool. Store airtight for up to 2 days. Almonds or pecans may be substituted for walnuts.
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|Serving Size: 1 Cookie (38g)|
|Recipe Makes: 32 Cookies|
|Calories from Fat: 13 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.5mg||3 %|
|Sodium 17.5mg||1 %|
|Potassium 44mg||1 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 17.3g|
|Protein 1.3g||2 %|
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Calories per serving: 87
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