You might also bake the luscious and tasty cake batter in two loaf pans. 45 minutes should be allotted for baking. Before serving, sprinkle with cinnamon, drizzle with warm honey, or dust with confectioners’ sugar to make it even more unique.
| Servings: | 60 |
| Yield: | 5 dozen (approx.) |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 2 cups all-purpose flour
- 1 cup white sugar
- ⅓ cup milk
- ½ pound ground walnuts
- ⅓ cup confectioners’ sugar for decoration
Instructions
- Beat together cream cheese and margarine until well blended. Add flour, mixing well. Shape into a ball, cover and chill for 2 hours.
- In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved. Add the ground nuts. Remove from heat and let cool until mixture is of spreading consistency.
- Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches. Cut in half lengthwise. Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side.
- Cut each roll in half. Place seam side down on ungreased cookie sheets (two on a baking sheet). Leaving roll’s shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll.
- Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done. Remove from sheet and sprinkle with confectioners’ sugar. Cool on racks. Cut cookies all the way through. Refrigerate or freeze. Re-sprinkle with confectioners’ sugar before serving.
- Variations: A) In place of milk/sugar/nut filling, spread with ground filberts and red raspberry preserves. B) Before rolling, sprinkle chopped chocolate chips over milk/sugar/nuts filling.
Nutrition Facts
| Calories | 83 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 23 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Fabulous cookie. A cross between a pastry and a cookie. The dough has no sugar in it , which make this a nice and not overly sweet cookie. I sprinkled a few mini chips before I rolled it up. One thing I did was after rolling, I chilled the dough again as it has warmed up and was smashing a bit when I sliced the cookies. Next time I’ve like to try this with a dark chocolate/almond filling…
I added the mini chocolate chips to this and it was fantastic. The recipe looks a little time-consuming but believe me it was one of the easiest cookies ever!! My husband asked when I could make these again!! (He doesn’t like cookies either!! ) This one is a definite keeper and will make again. I wish I could call them something–there cookies and there are these. whatever my family would give these a 10 if they could:)
These cookies were gone almost as soon as they were out of the oven. My husband and my son who’s 3 years old devoured them. I didn’t quite have enough walnuts but that didn’t seem to matter because the filling still worked fine. I did skip the confectioners sugar because we don’t overly sweet cookies and there was already enough sugar in the filling. They were perfect without. I found the instructions on cutting a little confusing. I did cut them right through and bake them as a cookie and the bake time was fine, they weren’t dried out at all. I will definately be making these again