“The holiday season at DH's Grandparents' house in Chicago was always filled with interesting sweets shared by friends and neighbors from various European heritages. I found this treasure in DH's Grandmother's recipe box. She clipped it from the "Reader's Exchange" of the Chicago Daily News (which published its last edition in 1978). It was submitted by a Mrs. Mikosz and I've shared it here with her careful instructions. There was no yield included so I guessed. Please let me know how many you end up with. (Baking and chilling time are estimated too.)”
READY IN:
3hrs
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together thoroughly the butter and cream cheese.
  2. Blend in the flour.
  3. If mixture is sticky add a little more flour until the dough is easy to handle.
  4. Divide dough into four equal balls; flatten, then wrap each in waxed paper and chill thoroughly.
  5. To make filling, mix together walnuts and sugar, adding enough milk or beaten egg white to make a paste-like mixture.
  6. One at a time, roll out each chilled piece of dough (use confectioner's sugar for rolling as you would use flour in making pastry), until a little thinner than pie dough.
  7. Cut into 2-inch squares.
  8. Put 1/2 teaspoon filling in the middle of each square.
  9. Roll up. Seal ends. (Mrs. Mikosz does not say if you are to roll them end-to-end like a log or corner-to-corner. I remember seeing many corner-to-corner cookies so will try both and see how they turn out - please let me know what you do too).
  10. With a fork, dipped in confectioner's sugar, shape into cresents.
  11. Bake in a preheated 375F oven, on ungreased cookie sheets, for 20 minutes, or until golden. (dharmabean shared that 15 minutes was enough in her oven - see her review).
  12. Cool on rack.
  13. Sift confectioner's sugar over the tops.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: