Recipe#7428

Title: Cheese Crescent

From: dferrell@brain.UCCS.edu (Diane M. Ferrell) 
 Newsgroups: rec.food.recipes 
 Subject: Cheese Crescent Cookies 
 Date: 29 Sep 1996 14:44:34 -0700 
 Message-ID: <52essu$fps@harpo.uccs.edu> 

This is a very nice cookie to make for the holidays.
 Cheese Crescent Cookies
 8 oz package cream cheese
 2 sticks butter or margarine (1/2 lb)
 2 cups flour
 Pinch salt
 Filling:
 2 cups finely ground walnuts
 1/2 cup sugar
 3-4 tbsp ground cinnamon (or more or less to taste--we usually put
   in much more)
 Enough canned milk to make a moist mixture--a few tablespoons
 Powdered sugar
 Granulated sugar
 Cream the cheese until soft and fluffy.  Add the butter and cream again 
 until very soft and fluffy.  Add the flour and mix in well.  You cannot 
 add all the flour with the mixer.   About the last 1/2 cup will have to be
 mixed in by hand.  The dough will come away from the sides of the bowl 
 cleanly.   Divide the dough into 12 equal portions and roll each into 
 smooth balls.   Cover with wax paper and refrigerate overnight.
 The next day, prepare the filling.  Liberally sprinkle powdered sugar 
 over a rolling board or table.  Fill a soup bowl with granulated sugar.  
 Remove only 2 to 3 balls of dough at a time from the refrigerator.  
 Gently shape a ball into a circle (as you would for pie dough) then roll 
 it out in the powdered sugar to a circle about 9 to 10 inches in 
 diameter--about the thickness of pie dough--1/8" thick.  Cut the circle of
 dough into 8 wedge shaped (pie slice shape) pieces.  Sprinkle about 1 tsp. 
 of the filling on each wedge.  Roll the wedge up from the wide end as you 
 would for a croissant.  Roll each cookie in the granulated sugar and 
 place on a cookie sheet.  You can place the cookies close together but 
 not touching.
 Bake at 325 degrees F. for about 25 minutes or until golden brown.  Remove
 to wax paper to cool.  Makes 8 dozen cookies.
 These freeze well.  Store in a covered container.  Enjoy.