Ingredients:
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 2 1/4 cups all-purpose flour
- 1 1/2 cups ground walnuts
- 6 tablespoons granulated sugar
- 3 tablespoons cocoa
- 3 tablespoons milk
- 1 tablespoon butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Beat softened butter and cream cheese in large bowl on medium speed 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.
Prepare cocoa nut filling by stirring together walnuts, 6 tablespoons granulated sugar and cocoa in a small bowl. Stir in 3 tablespoons milk to make about 1 cup of filling.
Preheat oven to 375F degrees. Roll one part of dough into 9-inch circle on lightly floured surface. Cut circle into 12 wedges. Place 1 teaspoon of prepared filling at wide end of each wedge. Spread about 3/4 of the way up wedge. Starting at wide end, roll toward the point. Place cookies, point sides down, about 1 inch apart on ungreased baking sheets. Brush with melted butter. Stir together 2 tablespoons sugar and ground cinnamon, and then sprinkle over cookies.
Bake 15 to 20 minutes, or until golden. Remove from cookie sheet to wire rack to cool completely. Repeat with remaining dough and filling. Makes about 3 dozen cookies.
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