|4 cups||Sifted all-purpose flour|
|1 pounds||(4 sticks) unsalted butter; cold|
|1 pack||(8-ounce) cream cheese; cold|
|1||Stick; (1/4-pound) (8 tablespoons) unsalted butter|
|1 cup||Granulated sugar|
|1½ tablespoon||Freshly squeezed lemon juice|
|1½ pounds||(6 cups) finely chopped walnuts|
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 3½ 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 <paraducks1@...> on Mar 9, 1998
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