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La Belle Cuisine - More Cookie Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
"Warm cookies and cold milk are good for you."
~ Robert Fulghum
Recipe of the Day Categories:
Friday, November 10, 2006
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The Frugal Gourmet on Our Immigrant Ancestors:
Recipes You Should Have Gotten from Your Grandmother
Jeff Smith, May 1992, William Morrow & Co.
Out of Print, Used & Rare
Makes enough for 3 visits from grandson John, no more!
About 100 cookies
8 ounce-package Philadelphia cream cheese,
16 tablespoons (2 sticks) butter or margarine,
1 tablespoon sugar
6 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 3 tablespoons cold water
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
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
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
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.
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