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Add a photoServings: 12
Ingredients
- 8 ounce cream cheese softened
- 1/2 c. butter no substitutes, softened
- 2 tsp sugar
- 2 tsp lowfat milk
- 2 c. flour
- 2/3 c. sugar
- 1 1/2 tsp cinnamon
- 1/3 c. honey
- 2 tsp lemon juice
- 2 c. finely minced walnuts Lowfat milk
- 1 tsp sugar
- 1/8 tsp cinnamon
Directions
- Beat cream cheese and butter in a bowl with an electric mixer on medium to high speed for 30 seconds. Beat in 2 Tablespoons sugar and 2 Tablespoons lowfat milk. Beat in as much of the flour as you can with the mixer. Stir or possibly knead in remaining flour. (If you are using a kitchen-aid there is no problem with this step). Divide dough into four portions. If necessary, cover and refrigeratefor 1 to 2 hrs or possibly until easy to handle. Combine 2/3 c sugar, 1 1/2 t cinnamon, honey and lemon juice in a bowl.
- Stir in walnuts. Set aside.
- Roll one portion of dough on a lightly floured surface into an 8 inch circle.
- Transfer the circle to an ungreased cookie sheet. Spread half of the nut mix to within 1/2 inch of edges. Roll another portion of dough into an 8 in circle.
- Place over the nut-topped circle. Seal edges with a fork. Brush with lowfat milk and sprinkle with a mix of 1 Tablespoons sugar and 1/8 t cinnamon. Repeat with remaining dough and filling. Bake in a 350 degree oven for 15-20 min or possibly until edges start to brown. Cold on cookie sheet for 10 min or possibly longer. Cut each round into 12 wedges. Transfer onto wire racks to cold completely.
- Makes 24.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 343 | |
| Calories from Fat 174 | 51% |
| Total Fat 20.08g | 25% |
| Saturated Fat 9.08g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 117mg | 5% |
| Potassium 98mg | 3% |
| Total Carbs 38.19g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 20.85g | 14% |
| Protein 4.76g | 8% |
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