by Sarah Steimer
- 8 ounces cream cheese (do not use the 1/3 less fat cream cheese)
- 8 ounces butter
- 2 cups flour
- 1 1/2 cup walnuts, chopped
- about 2 tablespoons milk
- 1 or 2 tablespoons melted butter
- sugar, to taste
Mix dough and refrigerate overnight.
Mix the filling and set aside. It should be an almost mushy consistency and taste a little sweet. Roll out the dough on a floured surface and cut with a round cutter (otherwise known as a drinking glass). Place the circles on a cookie sheet and place about a teaspoon’s worth of the nut mixture on each circle. This will fill about half the cookies, the other half I usually use strawberry jelly for.
Moisten two sides of the circles, I usually just dip my finger in water to do so. Press the sides together very tightly then press down over the filling. Don’t get frustrated if the cookies open back up during the baking process, it happens and you just have to try some new tricks.
Bake at 375 degrees for 8 to 10 minutes. Once the cookies have cool, dust them with powdered sugar.
Recipe from: “Mrs. Ungers” (a recipe card that we’ve had for years from my mom’s childhood neighbor)
Photos: Sarah Steimer
*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.