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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Since I was raised on a dairy farm, the ingredients in this recipe suit me fine! These delicious cookies freeze well, although most of them get gobbled up before I have a chance to get them in the freezer. Ingredients:
7 tablespoons butter, softened |
1 package (8 ounces) cream cheese, softened |
2 egg yolks |
2-1/2 cups king arthur unbleached all-purpose flour |
filling: |
2-1/2 cups ground pecans or walnuts |
1/2 cup sugar |
1/4 cup butter, melted |
1 egg white |
confectioners' sugar |
Directions:
1. In a large bowl, cream butter and cream cheese until light and fluffy. Beat in egg yolks. Gradually add the flour and mix well. Cover and refrigerate overnight. Remove from refrigerator about 1 hour before rolling.
2. For filling, in a small bowl, combine the nuts, sugar, butter and egg white; set aside. Divide dough into fourths. On a floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-3/4-in. round cookie cutter.
3. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon 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.
4. Bake at 350° for 12-15 minutes or until lightly browned. Cool on wire racks. Sprinkle cooled cookies with confectioners' sugar. Yield: about 4 dozen.
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