-PASTRY-
1 c Butter; softened
8 oz Cream Cheese; softened
1/4 c Dairy Sour Cream
2 1/4 c All-Purpose Flour; sifted
1/2 ts Salt
FILLING
2 c Walnuts; finely ground
1/2 c Sugar
1 ts Ground Cinnamon
1 Egg
1 ts Orange Rind; grated
Prepare Pastry: Beat butter and cream cheese in a large bowl with an
electric mixer until creamy. Beat in sour cream. Stir in flour and salt
until firm dough forms. Add more flour if necessary. Divide dough in half.
Flatten each half into a 4″ square. Wrap in plastic wrap and refrigerate
overnight. When dough is ready, prepare filling: Combine nuts, sugar,
cinnamon, egg and orange rind in a small bowl. Roll out half of pastry on a
floured surface to a 9″ square about 1/4″ thick. Spread 3/4 cup of the
filling evenly over pastry. Roll up jelly-roll style. Wrap in foil.
Refrigerate for at least 3 hours. Repeat with remaining pastry and filling.
Preheat oven to moderate (350oF.) Lightly grease 2 large cookie sheets. Cut
rolls with a serrated knife into 1/4″ thick slices. Place 1/2″ apart on
cookie sheets. Reshape into rounds, if necessary. Bake in a preheated
moderate oven (350oF) for 15-20 minutes or until firm and golden brown.
Cool on cookie sheets 10 minutes. Remove cookies to wire racks to cool
completely.
From
Yields
5 Dozen