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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Eggs Jewish Cookies, Jewish, Pastries 48 Pastries

INGREDIENTS

1/2 lb Butter, softened
6 oz Cream cheese, room temp
3 c Flour
1/2 t Salt
3/4 c Sugar
2 t Cinnamon
6 T Raisins, chopped
6 T Walnuts, chopped
3/4 c Jam, apricot strawberry or
raspberry
1 Egg yolk
1 T Water

INSTRUCTIONS

Combine the butter & cream cheese & beat until well mixed. Add the
flour & salt & mix until completely blended. The dough will be easier
to handle if you wrap & chill it for about an hour. Stir together 1/2
C. sugar & the cinnamon. Add the raisins & walnuts & toss to coat all
the pieces. Preheat oven to 375 degrees & get out some cookie sheets.
Divide the dough into 6 equal parts. Keep chilled any dough you are
not working on. Roll 1 of the pieces into an 8" circle. Spread with 2
Tbsp. jam & sprinkle with 2 Tbsp. of the sugar-raisin-nut mixture.  Cut
into 8 pieshaped wedges. Beginning at the wide end, roll toward  the
point, & form a crescent shape. Roll out & form the remaining  dough in
the same way. Place the cookies, point side down, about 1"  apart on
the ungreased cookie sheets. Mix together the egg yolk &  water & brush
over the top of each cookie. Sprinkle each cookie with  a little of the
remaining 1/4 C. sugar. Bake for about 15 minutes or  until lightly
golden. Remove from oven & transfer to racks to cool.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 85
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 13.9mg
Sodium: 25.3mg
Potassium: 23mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: 3.8g
Protein: 1.1g


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