¼ POUND BUTTER, SOFTENED
3 OUNCES CREAM CHEESE, SOFTENED
1 EGG YOLK
1 CUP FLOUR
2 TABLESPOONS SUGAR
1 TEASPOON CINNAMON
¼ CUP FINELY CHOPPED WALNUTS
¼ CUP APRICOT PRESERVES (OR ANY OTHER FLAVOR)
1. In an electric mixer, cream butter and cream cheese. Add egg yolk. Mix until well blended. On low speed, add flour until just mixed. Turn out dough onto a lightly floured surface. Knead until blended. Wrap dough in plastic wrap and refrigerate for 1 to 2 hours or overnight.
2. Preheat oven to 375°F.
3. In a small bowl, mix together sugar, cinnamon, and nuts. Set aside.
4. Divide chilled dough in half. Using a lightly floured rolling pin, roll a piece of the dough into a rectangle approximately 20 by 5 inches. Roll the dough as thin as possible.
5. Spread a thin layer of preserves on the dough. Sprinkle half the sugar mixture on top.
6. Take the top piece of the dough and fold it over to meet the bottom evenly. Press down lightly.
7. Using a pastry cutter, cut the filled dough into strips about 1/2 inch wide by 3 inches long. Take the strip of filled dough and gently twist. Place twists on parchment-lined cooked sheets, spacing them about 2 inches apart.
8. Bake for 12 to 15 minutes, or until lightly browned. Remove cookie sheet from the oven. Cool cookies on parchment paper. When cool, use a metal spatula to remove cookies from the parchment. Store in an airtight container.
♦ OLD RECIPE BOXES♦
MANY OF MY OLDER AUNTS HAD RECIPE BOXES IN WHICH GREASE-STAINED INDEX CARDS HELD THE SECRETS TO THEIR CREATIONS. UNFORTUNATELY, THEIR NOTES AND DIRECTIONS ARE VERY INCOMPLETE. THE BEST WAY TO RE-CREATE THEIR DELICACIES IS TO ACTUALLY WATCH THEM PREPARE THE ACTUAL DISH.