Can’t believe I never made this before! Already making plans to make ’em again, though of course not until I start running low on cookies, which I estimate will happen about March.
1 C butter, no substitutes
8 oz cream cheese
3 C flour
1 Tbsp butter, melted
4 C walnuts, toasted and ground
3/4 C sugar
1/4 C milk
1 tsp vanilla
1/8 tsp salt
Now, soften the butter — about ten seconds in the microwave. Add the cream cheese and zap another ten seconds or so. You don’t want the butter melted, just softened, it makes a difference. Beat the butter and cream cheese together, beat in the flour. Chill if necessary to make the dough easier to handle (I chilled it overnight just because that was convenient).
Divide the dough into fourths (I divided it into fifths to make smaller cookies, but suit yourself).
Roll out one portion of the dough into a 12 inch circle. Spread with 1/4 of the filling. Cut into 12 even wedges (I used a pizza cutter). Roll up each wedge from the wide end toward the tip. Curve gently into a crescent shape.
Bake at 325 degrees for 25-40 minutes (depending on how big you made your cookies, right?) until slightly golden.
Roll warm cookies in additional sugar.
Now, this is a pastry type of cookie and not a cookie type of cookie, right? These are sinfully rich and delicious, but in my opinion, although you can freeze them, they will lose a little in quality if you do, unlike a more cakey or shortbread type of cookie. Too bad! Worth making anyway!
I found the pastry easy to handle, so these were really no trouble at all to make. And they look very distinctive and pretty on the platter amid all the other cookies!