| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cookies, Desserts, Ethnic |
32 |
Cookies |
INGREDIENTS
|
|
Dough: |
| 4 |
oz |
Cream cheese softened |
| 1/3 |
c |
Butter, unsalted, room temp |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Maple syrup |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg yolk |
| 1 1/2 |
c |
Flour |
|
|
Filling: |
| 1 |
c |
Fine ground walnuts |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Maple syrup |
| 1/8 |
ts |
Cinnamon |
| 1 |
|
Egg white |
| 1 |
ts |
Water |
| 1 |
ts |
Sugar |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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