Description:

Cinnamon nut-filled rolled cookies

Source:

HPBooks "Cookies" by Natalie Hartanov Haughton 1983

Serves/Makes:72 cookies

Ingredients

• 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

Preparation

• 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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