| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Jewish |
Cookies |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine |
| 2 |
pk |
Cream cheese, softened |
|
|
(3 oz ea) |
| 2 |
tb |
Honey |
| 2 |
c |
All-purpose flour |
| 1 |
c |
Walnuts, very finely chopped |
| 1 |
c |
Cranberries, very fine chop |
| 1/2 |
c |
Honey |
| 1 |
tb |
Sugar |
| 1 |
ts |
Cinnamon |
|
|
Nonstick spray coating |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
|
|
Milk |
INSTRUCTIONS
FILLING
Beat together butter or margarine and cream cheese in a mixing bowl with
electric mixer on medium to high speed for 30 seconds. Beat in the 2 tbsp.
honey till combined. Beat or stir in flour till just combined. Divide dough
into four equal parts. Cover and chill for 1 to 2 hours or till easy to
handle.
For filling, stir together walnuts, cranberries, the 1/4 cup honey, 1 tbsp.
sugar, and 1 tsp. cinnamon in a medium bowl. Set aside. Line cookie sheet
with foil. Spray generously with nonstick spray coating. Set aside.
Roll one portion of dough on a lightly floured surface into a 9-inch
circle. Spread one-fourth of the filling over circle to within 1/2 inch of
edge.
Lightly press filling into dough. Cut pastry into 12 wedges. Beginning at
wide end, roll up each wedge.
Place rolls, point side down, on prepared cookie sheet. Repeat with
remaining dough and filling.
Combine the 2 tbsp. sugar and 1/2 tsp. cinnamon. Brush rolls with milk and
sprinkle with cinnamon and sugar mixture. Bake in a 350~F oven for 15 to 18
minutes or till golden. Transfer cookies to wire racks. Cool. Makes 48.
Source: BH&G Christmas Cookies 1995. Mary Wilson, BWVB02B.
Posted to JEWISH-FOOD digest V96 #097
From: Nancy Berry <nlberry@prodigy.net>
Date: Sat, 07 Dec 1996 09:39:00 -0800
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”