1 c Butter or margarine;
-softened
8 oz Cream cheese; softened
2-1/4 c All-purpose flour
Cocoa nut filling:
= (recipe follows)
1 tb Butter or margarine; melted
2 tb Sugar
1/4 ts Ground cinnamon
Recipe by: www.hersheys.com
In large bowl, beat softened butter and cream cheese on
medium speed of electric mixer until blended and smooth.
Gradually add flour, beating on low speed until well
blended. Divide dough into 3 equal parts; wrap individually
in plastic wrap. Refrigerate 3 to 4 hours or until firm
enough to roll. Heat oven to 375°F. On lightly floured
surface, roll one piece of dough into 9-inch circle (keep
remaining dough in refrigerator).
Cut circle into 12 wedges. Place about 1 teaspoon
prepared filling at wide end of each wedge; spread about
three-fourths of the way up wedge. Starting at wide end,
roll toward the point. Place cookies, point sides down,
about 1 inch apart on ungreased cookie sheet. Brush with
melted butter. Stir together sugar and cinnamon; sprinkle
over cookies. Bake 15 to 20 minutes or until golden. Remove
from cookie sheet to wire rack. Cool completely. Repeat
procedure with remaining dough and filling.
3 dozen cookies.
COCOA NUT FILLING:
In small bowl, stir together 1-1/2 cups ground walnuts, 6
tablespoons sugar and 3 tablespoons HERSHEY'S Cocoa; stir
in 3 tablespoons milk.
About 1 cup filling.
JM
Hershey's is a registered trademark of Hershey Foods Corporation.
This recipe may be reprinted (with attribution) courtesy of the
Hershey Kitchens.
