ROSHKY (SLOVAK COOKIES)

Steps:

• Cream together thoroughly the butter and cream cheese.
• Blend in the flour.
• If mixture is sticky add a little more flour until the dough is easy to handle.
• Divide dough into four equal balls; flatten, then wrap each in waxed paper and chill thoroughly.
• To make filling, mix together walnuts and sugar, adding enough milk or beaten egg white to make a paste-like mixture.
• One at a time, roll out each chilled piece of dough (use confectioner's sugar for rolling as you would use flour in making pastry), until a little thinner than pie dough.
• Cut into 2-inch squares.
• Put 1/2 teaspoon filling in the middle of each square.
• Roll up. Seal ends. (Mrs. Mikosz does not say if you are to roll them end-to-end like a log or corner-to-corner. I remember seeing many corner-to-corner cookies so will try both and see how they turn out - please let me know what you do too).
• With a fork, dipped in confectioner's sugar, shape into cresents.
• Bake in a preheated 375F oven, on ungreased cookie sheets, for 20 minutes, or until golden. (dharmabean shared that 15 minutes was enough in her oven - see her review).
• Cool on rack.
• Sift confectioner's sugar over the tops.