Happy new year all!
adapted from Good Housekeeping
"A Very Merry Christmas" Cookbook
- 8 oz. cream cheese
- 1 c butter, room temperature
- 2&1/2 c AP Flour
- 3/4 c walnuts
- 1 c sugar
- 2 tsp ground cinnamon
- 1 large egg, beaten
Place dough onto a lightly floured sheet of plastic wrap, hand-shaped into a 9"x9" square. Refrigerate 2 hours or until firm.
In a food processor, chop walnuts with 1/4 c of the sugar until finely ground. In a small bowl, combine the walnut mixture with the with the cinnamon & remaining 3/4 c sugar until all are well blended; set aside.
Preheat oven to 400 degrees F. Line a large cookie sheet with parchment paper. On a lightly floured, cold, pastry board (or granite/quartz countertop), roll out the chilled dough using a rolling pin into a 11"x10&1/2" rectangle. With a pastry brush, brush some beaten egg over the top of the dough, then sprinkle half of the walnut/cinnamon mixture. Gently press walnut mixture into the dough. Flip over the dough, brush other side with egg & sprinkle, then press remaining walnut/cinnamon mixture into the dough.
Cut dough length-wise into three, 3&1/2" wide bars, then cross-wise into 1/2" wide strips. to make Sixty-Six, 3&1/2"x1/2" strips. Twist each strip twice, then place, 1" apart onto parchment-lined cookie sheet.
Bake twists 15-17 minutes until lightly browned. With a wide spatula, carefully loosen twists from the cookie sheet & then transfer to a wire rack to cool. Repeat with any remaining strips.