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Walnut Crescents

"Warm cookies and cold milk are good for you."
~ Robert Fulghum

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Friday, November 10, 2006

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Walnut Crescents
The Frugal Gourmet on Our Immigrant Ancestors:
Recipes You Should Have Gotten from Your Grandmother
Jeff Smith, May 1992, William Morrow & Co.

Makes enough for 3 visits from grandson John, no more!
About 100 cookies

Dough:
One 8 ounce-package  Philadelphia cream cheese,
room temperature
16 tablespoons (2 sticks) butter or margarine,
room temperature
1 egg
1 tablespoon sugar
6 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 3 tablespoons cold water

Filling:
4 tablespoons (1/2 stick) butter or margarine
1/2 pound walnuts, ground
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla

Confectioner's sugar for dusting

To make the dough: Place the cream cheese and butter in a bowl with the egg, sugar, flour, salt and water. Mix well (you can also mix with your hands). Roll the dough into a log 10 inches long. Wrap in plastic wrap and refrigerate the dough for at least 1 hour.
Working with 1/4 of the dough at a time, place it on a floured countertop, turning it over to coat well so that it does not stick. Roll the dough out
very thin.
Using a fluted pastry cutter (a pizza cutter works too), cut the dough into strips 2 inches wide. Then cut the dough across again to make 2-inch squares. Place 1/2 teaspoon filling on each square, using the back of a teaspoon to spread it. Roll up the square diagonally, from one corner to the opposite corner, or from one side to the opposite side. Form either into a crescent shape, or leave it straight, and place the filled dough on an ungreased cookie sheet. Bake for 15 to 20 minutes in a preheated 350-
degree F oven until the cookies are light brown.
Sprinkle with confectioner's sugar immediately. Let cool. More confectioner's sugar can bee added when serving. Store in a covered container. These freeze well.