Yield: 48 Servings
|6 ounces||Cream cheese; room temperature|
|1 cup||Butter; room temperature|
|3½ cup||Unbleached all-purpose flour|
|1 cup||Apple butter|
|⅔ cup||Finely chopped pecans|
In a large bowl cream together the cream cheese and butter. Gradually add the flour, mixing well after each addition, to form a dough. Divide the dough in half and roll out each half on a floured surface to forma thin rectangular crust. Spread the surface of each crust with half of the apple butter and sprinkle on half of the chopped nuts. Starting with one of the long sides, roll as for a jelly roll, into a cylinder about 1 inch in diameter. Repeat with the other crust.
Chill the rolls overnight. Preheat the oven to 300°. Using a sharp knife, cut the rolls of dough in ⅛-inch slices and bake on an ungreased baking sheet until barely brown, about 20 minutes. Cool on wire racks.
Recipe by: Mary Simpson Lang - Party Receipts Posted to recipelu-digest Volume 01 Number 166 by The Taillons <taillon@...> on Oct 26, 1997