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Aunt Mamie's
Aunt Mamie's
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Total Time:
Nut-filled rolled cookie sliced post-baking.
Ingredients:
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup butter, softened
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 0.33333298563957 cup milk
  • 0.5 pound ground walnuts
  • 0.33333298563957 cup confectioners' sugar for decoration
Instructions:
  • Combine cream cheese and margarine until smooth. Mix in flour until fully incorporated. Shape the dough into a ball, cover, and refrigerate for 2 hours.
  • In a saucepan over medium heat, gently simmer the sugar and milk until the milk comes to a boil and the sugar dissolves. Stir in the ground nuts, then take off the heat and allow it to cool until it reaches a spreadable consistency.
  • On a lightly floured surface, roll out the chilled dough into a 18 x 12 inch rectangle. Cut the dough in half lengthwise. Spread each half with the milk/nut filling, then roll them up like a jelly-roll, starting from the long side.
  • Cut each roll in half horizontally and place them seam side down on an ungreased cookie sheet. Keeping the roll's shape intact, slice them into 1/2-inch thick pieces, almost reaching the bottom of the roll.
  • Bake at 350°F (175°C) for 15-20 minutes until done. Sprinkle with confectioners' sugar, then let cool on racks. Cut cookies through, chill or freeze, and dust with more sugar before serving.
  • Enhance the filling by using ground filberts and red raspberry preserves instead of milk, sugar, and nuts. Sprinkle chopped chocolate chips on top before rolling.

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