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Cinnamon nut-filled rolled cookies

HPBooks "Cookies" by Natalie Hartanov Haughton 1983

Serves/Makes:72 cookies

  • 1 cup (225 ml) butter, room temperature
  • 1 cup (225 ml) cream-style cottage cheese (8 oz (224 grm).)
  • 2 cups (475 ml) all-purpose flour
  • Cinnamon-Nut Filling:
  • 2 egg whites
  • 2 cups (475 ml) finely chopped walnuts
  • 1/2 cup (125 ml) sugar
  • 2 tbsp (30 ml) ground cinnamon
  • Beat together butter and cottage cheese until light and fluffy.
  • Add flour, beating until dough forms a ball.
  • Divide dough into 3 equal portions.
  • Wrap and refrigerate until firm, several hours or overnight.
  • Prepare cinnamon-nut filling as follows:
  • Combine unbeaten egg whites, walnuts, sugar and cinnamon, blending well.
  • Preheat oven to 375 degrees (200 C.).
  • Grease baking sheets.
  • On a floured surface, roll dough, one portion at a time, into a 10 inch circle.
  • Spread each circle with 1/3 of cinnamon-nut filling to within 1/2 inch of edges.
  • Cut each circle into 24 pie-shaped wedges.
  • Beginning at outer edge, roll up each wedge tightly.
  • Place point-side down,1 1/2 inches apart, on greased baking sheets.
  • Bake 13 to 15 minutes or until golden.
  • Watch carefully.
  • Remove cookies from baking sheets; cool on racks.

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