| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Jewish |
Pastries, Cookies, Jewish |
48 |
Pastries |
INGREDIENTS
| 1/2 |
lb |
Butter; softened |
| 6 |
oz |
Cream cheese; room temp |
| 3 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Sugar |
| 2 |
ts |
Cinnamon |
| 6 |
tb |
Raisins; chopped |
| 6 |
tb |
Walnuts; chopped |
| 3/4 |
c |
Jam (apricot, strawberry, or raspberry) |
| 1 |
|
Egg yolk |
| 1 |
tb |
;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 pie- shaped 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
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”