|1/2||pound||cream cheese, room temp|
|1/2||pound||butter, room temp|
|3||cup||pastry flour, sifted, or flour, all-purpose|
|1||cup||brown sugar, packed|
|Mix poppy seeds, walnuts, egg and honey. Add rum until the consistency seems soft, like porridge. |
Using an egg beater at low, whip soft cream cheese and butter until it forms peaks, like a frosting (you may need to melt the butter if the cream cheese is firm). Mix in flour slowly using a wooden spoon or pastry fork.
Roll dough into 3 balls. Occasionally add milk to 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, stars, or pinwheels. Fold circles over and seal with a fork.
Take rolled dough and make into strips about a foot long and 2 inches wide. Place a ribbon of filling in the middle. Fold over dough and pinch to seal at all sides. Cut into 1 inch squares.
Dip into coating and place on a cookie sheet. Bake at 375F for 10-15 minutes or until lightly browned.
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