- Serving Size: 1 (27.8 g)
- Calories 101.2
- Total Fat - 7.1 g
- Saturated Fat - 3.8 g
- Cholesterol - 16.2 mg
- Sodium - 53.4 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 0.4 g
- Sugars - 3 g
- Protein - 1.2 g
- Calcium - 7.1 mg
- Iron - 0.2 mg
- Vitamin C - 2.7 mg
- Thiamin - 0 mg
For filling, combine dried cherries and/or apricots, the 1/4 cup sugar, and the water in a small saucepan.
Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until thickened, stirring occasionally.
Remove from heat and stir in kirsch, if desired; cool. Stir in walnuts.
For pastry, beat butter and cream cheese in a medium mixing bowl with an electric mixer on medium speed until combined.
Add flour and the 2 tablespoons sugar; beat on low speed until crumbly, then knead until a dough forms.
Divide dough into thirds.
Roll one-third of the dough on a lightly floured surface into a 9-inch circle.
Spread the dough with one-third of the cooled filling.
Cut circle into 12 wedge-shape pieces.
Beginning at wide end of each wedge, roll up dough.
Place cookies, tip side down, about 2 inches apart on a greased cookie sheet.
Repeat with remaining dough and filling.
Brush each cookie with some milk and, if desired, sprinkle with sugar.
Bake in a 350 degree F oven for 15 minutes or till golden brown.
Transfer to wire racks and cool.
Tips & Variations
No special items needed.