A real cookie tray enhancer, the rich cream cheese pastry surrounds a moist walnut filling.
- 1 1/4 cups Pillsbury's BEST All Purpose or Unbleached Flour
- 3 oz. pkg. cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup ground walnuts
- 1/4 cup sugar
- 2 tablespoons milk
- 1/2 teaspoon almond extract
- 1 egg, beaten
- Powdered sugar
In medium bowl, place flour. Using pastry blender or fork, cut in cream cheese and butter until mixture resembles coarse crumbs. Knead until well blended. Shape dough into ball. Wrap in plastic wrap; refrigerate at least 1 hour or until firm.
Meanwhile, in small bowl combine ground walnuts, sugar, milk and almond extract; set aside. Heat oven to 375°F. On well floured surface, roll dough into 14x8 inch rectangle; cut into 28 2 inch squares. Place rounded 1/2 teaspoonful of filling in center of each square. Pinch 2 opposite comers together over filling. Place on ungreased cookie sheets. Brush lightly with beaten egg. Bake at 375°F. for 10 to 12 minutes or until light golden in color. Immediately remove from cookie sheets; cool. Dust with powdered sugar.