Total Time
3hrs 20mins
Prep 3 hrs
Cook 20 mins

Tried these cookies a few years ago for Christmas, and have been making them ever since. Looks like you put a lot of work into them, but they are really not very difficult. These are always the first to go on our cookie tray, and I often end up making extra batches. (I made 4 batches this year!) Prep. time includes refrigeration time.

Ingredients Nutrition

Directions

  1. Beat together cream cheese, butter, sugar, maple syrup, salt and egg yolk in large bowl until smooth.
  2. Beat in flour just until blended.
  3. Shape into ball and refrigerate about 2 hours.
  4. Meanwhile prepare filling: Stir together walnuts, 1/3 c sugar, maple syrup, and cinnamon in medium bowl.
  5. Preheat oven to 350°. Grease 2 large baking sheets.
  6. Divide chilled dough in half, and roll one half out on lightly floured surface to 1/8-inch thickness.
  7. Trim dough to form a 10-inch circle.
  8. Spread half of walnut mixture evenly over dough.
  9. Cut circle into 16 wedges, like you would cut a pizza (A pizza-cutter works great).
  10. Starting with wide end, roll up each wedge jelly-roll fashion (Will look like a little crescent roll).
  11. Place on baking sheet, point side down.
  12. Repeat with remaining half of dough.
  13. Lightly beat egg white with water, and brush over cookies.
  14. Sprinkle with sugar.
  15. Bake 15-20 minutes or until lightly browned.

Reviews

(3)
Most Helpful

This dough just wouldn't roll for me. It just stuck to everything so I did them one by one by hand. Very good cookies, like a little nut roll! The filling is great. Next time I think I'll make them as little round bundles.

Nikoma October 03, 2008

I made these for my christmas platter and were enjoyed by all. Very pretty, not super sweet, and not the usual cookie presentation. It's always nice to have something different!

Sadlbum February 09, 2005

These were just perfect. They have great visual appeal, plus they are quiet delicious. My husband said they tasted like cinnamon rolls.

tara portee November 24, 2004

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