Kifli (cookies)

8 oz cream cheese, softened
8 oz unsalted butter, room temperature
1 tsp extract -- vanilla, rum, almond, etc
3 c flour
1 lb walnuts, ground or finely chopped
1/2 c sugar
1/4 c honey
1/2 c evaporated milk
2 eggs, beaten
1 c powdered sugar

Combine cream cheese, butter and extract with mixer. Gently fold in flour and mix with hands until thoroughly combined. Form into 60 small balls (about 1 inch) and refrigerate over night.
Next day:
Combine beaten eggs with sugar. Add honey, nuts and evaporated milk. In heavy bottomed sauce pan, bring to boil over medium heat, stirring constantly. Remove from heat and cool.

Preheat oven to 350.
Coat rolling pin and pastry sheet with powdered sugar. Remove only a few dough balls from the refrigerator at a time. Roll each ball out, place a small amount of filling on each one and roll up. Seal edges and place on ungreased cookie sheet. (The filling is sticky. I find that I roll the dough, put in the filling -- and wash my hands. Then I roll up the cookies and wash my hands again before starting with the next group of dough balls). Bake 25 minutes or until golden brown. when thoroughly cool, shake in a bag with powdered sugar to coat.
My husband swears these are the best cookies in the world, but they are time consuming to make and not very low in calories -- so I only make them at Christmas, and try to share with friends so we don't have too many.

Number of Servings: 51

Recipe submitted by SparkPeople user CSR2388.