Cream Cheese Bells recipe
7 tablespoons butter, softened
8 ounces cream cheese, softened
2 egg yolks
2 1/2 cups all-purpose flour
Filling:
2 1/2 cups ground pecans or walnuts
1/2 cup granulated sugar
1/4 cup butter, melted
1 egg white
confectioners' sugar
In a mixing bowl, cream butter and cream cheese. Beat in egg yolks. Gradually add flour. Cover and refrigerate overnight.
Remove from refrigerator about 1 hour before rolling.
For filling: Combine nuts, sugar, butter and egg white; set aside.
Divide dough into fourths. On a floured surface, roll out each portion to 1/8-inch thickness. Cut with a 2 3/4-inch round cookie cutter. Place 1 inch apart on ungreased cookie sheets. Place 1 teaspoon filling in center of each circle. Shape into a cone by folding edges of dough to meet over filling. Moisten edges with water and pinch edges together.
Bake at 350 degrees F for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
NOTE: If bell opens during baking, gently press together with a fork while warm.
