cookie dough
1/2 pound cream cheese; room temperature
1/2 pound butter; room temperature
3 cup flour

1  walnut filling; recipe below
12 ounces poppy seed filling

 walnut filling
1 pound walnuts; finely ground
1 large egg
1 cup sugar
1  water

Mix butter and cream cheese until smooth. Add flour and mix again until smooth. Making this dough is easy with a food processor, hard with a mixer.

Roll dough into 3 balls. Refrigerate dough to keep it from drying out. The dough can be refrigerated for 1-2 hours, but it is not necessary. Roll out 1 ball at a time and flour lightly. Roll dough out in flour or granulated sugar so it doesn’t stick.

Cut dough into squares or circles using cookie or biscuit cutter. Add about a teaspoon of filling. Roll squares into “logs.” Fold circles over and seal with a fork. Bake at 375 degrees F. for 10-15 minutes or until lightly browned.

Filling: Mix all ingredients together. Add water to obtain a sticky consistency.

6 dozen


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