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Categories:
unsalted butter flour salt milk unsalted butter sugar walnut vanilla confectioners beater baking sheets
Viewed: 40 - Published at: 10 years agoIngredients
- 1 lb (500 g) cream cheese, softened
- 2 cups (500 ml) unsalted butter, softened
- 4 3/4 cups (1.175 l) unbleached all-purpose flour
- 1/4 tsp (1 ml) salt
- 3/4 cup (175 ml) homogenized (whole) milk
- 1/4 cup (50 ml) unsalted butter, cut into pieces
- 1 cup (250 ml) granulated sugar
- 4 cups (1 1/2 lbs/750 g/1l) walnut or pecan halves, ground
- 1/2 tsp (2 ml) vanilla
- Confectioners (icing) sugar
- Flat beater
- Baking sheets, lined with parchment paper
Method
- Prepare the dough: Place cream cheese and butter in the mixer bowl.
- Attach the flat beater and mixer bowl to the mixer.
- Set to speed 4 and beat until smooth.
- Reduce speed to stir and mix in flour, in 3 additions, and salt.
- Divide dough into 8 disks, wrap in plastic wrap and refrigerate for 1 hour, until firm.
- Meanwhile, prepare the filling: In a medium saucepan, bring milk, butter and sugar to a boil over medium heat.
- Add walnuts and cook, stirring constantly, until thick, about 5 minutes.
- Remove from heat and add vanilla.
- Let cool.
- Preheat oven to 325F (160C).
- Using a fine-mesh sieve, sprinkle confectioners sugar over a work surface.
- As you work with each piece of dough, keep the rest refrigerated.
- Working with one disk at a time, lay dough on work surface and sprinkle with confectioners sugar.
- Roll into a 10-inch (25 cm) round and spread thinly with 1/3 cup (75 ml) filling.
- Using a pastry wheel or a sharp knife, cut dough into 8 wedges.
- Beginning at the large end of each wedge, roll towards the small pointed end.
- Repeat with remaining dough.
- Place cookies 2 inches (5 cm) apart on prepared baking sheets.
- Bake in middle of preheated oven for 15 to 20 minutes, or until golden brown.
- Transfer to wire racks and let cool completely.
