I haven't baked much this holiday season - have a lot of things going on and they have left me with little time for baking. However, DH came home from work on Friday and asked if I could bake a variety of cookies for some of his clients...as well as a cake for his employees. By Monday
This is one of the recipes I made - the dough is very easy to work with and the filling is fantastic.
Greek Honey-Nut Wedges
Servings: Makes 2 dozen
1 (8-ounce package) cream cheese, softened
1/2 cup butter (no substitutes), softened
2 tablespoons sugar
2 tablespoons milk
2 cups all-purpose flour
2/3 cup sugar
1.5 teaspoons ground cinnamon
1/3 cup honey
2 tablespoons lemon juice
2 cups finely chopped walnuts
Milk
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1. BEAT cream cheese and butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in 2 tablespoons sugar and 2 tablespoons milk. Beat in as much of the flour as you can with the mixer. Stir or knead in remaining flour. Divide dough into four portions. If necessary, cover and chill for 1 to 2 hours or till easy to handle.
2. MEANWHILE, combine 2/3 cup sugar, 1.5 teaspoons cinnamon, the honey, and lemon juice in a mixing bowl. Stir in walnuts; set aside.
3. ROLL one portion of dough on a lightly floured surface into an 8 inch circle. Carefully transfer to an ungreased cookie sheet. Spread half of the nut mixture to within 1/2 inch of edges. Roll another portion of dough into an 8-inch circle. Place over the nut-topped circle. Seal edges with a fork. Brush with milk; sprinkle with a mixture of 1 tablespoon sugar and 1/8 teaspoon cinnamon. Repeat with remaining dough and filling.
4. BAKE in a 350' oven for 15 to 20 minutes or till edges start to brown. Cool on cookie sheet for 10 minutes. Cut each round into 12 wedges. Transfer to wire racks; cool completely. Makes 24.
Source: Good Housekeeping –Special Publication, 1999
This is one of the recipes I made - the dough is very easy to work with and the filling is fantastic.
Greek Honey-Nut Wedges
Servings: Makes 2 dozen
1 (8-ounce package) cream cheese, softened
1/2 cup butter (no substitutes), softened
2 tablespoons sugar
2 tablespoons milk
2 cups all-purpose flour
2/3 cup sugar
1.5 teaspoons ground cinnamon
1/3 cup honey
2 tablespoons lemon juice
2 cups finely chopped walnuts
Milk
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1. BEAT cream cheese and butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in 2 tablespoons sugar and 2 tablespoons milk. Beat in as much of the flour as you can with the mixer. Stir or knead in remaining flour. Divide dough into four portions. If necessary, cover and chill for 1 to 2 hours or till easy to handle.
2. MEANWHILE, combine 2/3 cup sugar, 1.5 teaspoons cinnamon, the honey, and lemon juice in a mixing bowl. Stir in walnuts; set aside.
3. ROLL one portion of dough on a lightly floured surface into an 8 inch circle. Carefully transfer to an ungreased cookie sheet. Spread half of the nut mixture to within 1/2 inch of edges. Roll another portion of dough into an 8-inch circle. Place over the nut-topped circle. Seal edges with a fork. Brush with milk; sprinkle with a mixture of 1 tablespoon sugar and 1/8 teaspoon cinnamon. Repeat with remaining dough and filling.
4. BAKE in a 350' oven for 15 to 20 minutes or till edges start to brown. Cool on cookie sheet for 10 minutes. Cut each round into 12 wedges. Transfer to wire racks; cool completely. Makes 24.
Source: Good Housekeeping –Special Publication, 1999