2 sticks butter, softened
8 oz. cream cheese
2 c. flour
1/2 c. sugar
1 tsp. cinnamon
1/2 c. raisins
3/4 c. finely chopped nuts
These eastern European crescent-shaped cookies are rich with cream cheese and nuts.
Yield: 32 cookies
You will need: time. This dough chills before baking.
In the bowl of an electric mixer, cream butter and cream cheese until light and fluffy.
Start adding the flour, 1/2 c. at a time. Beat until flour is incorporated and dough is smooth. Divide into two portions and shape them into discs. Wrap tightly in plastic wrap and refrigerate at least one hour.
Preheat oven to 350°F.
Place one of the discs of dough between two sheets of wax paper. Roll it into a circle about 9-10 inches in diameter. Using a sharp knife, cut into 16 wedges (like pieces of pie). (First cut in half, then into quarters. Cut each quarter in half. Now you have eight pieces. Cut each triangle in half for 16 pieces.)
Sprinkle half the filling over the wedges. Recover with wax paper. Use the rolling pin to gently press on the filling. Start with the large end and roll toward the point. Place on a baking sheet, point down.
Repeat with other half of the dough.
Bake 15-18 min. at 350°F or until light golden. Let cool completely on racks.
Submitted by Gretchen Grant Contributed on: and modified on Monday December 3rd, 2007