Saint Theresa Cookies

My mom would make these cookies every Christmas. The smell of the walnuts and the tangy dough are delightful!

Ingredients:
Dough:
1 cup butter room temperature
8 ounces of cream cheese room temperature
1 cup sour cream
1 tablespoon honey
4 cups flour
pinch of salt

Filling:
1 pound ground walnuts
1/2 cup sugar
1/2 cup brown sugar
honey and cinnamon to taste

Directions:
To make dough:
Mix cream cheese, butter, and sour cream together in a mixer. Add honey. Add 3- 3 1/2 cups of flour to form a stiff dough. Divide into three flat balls, wrap in plastic wrap, store in refrigerator overnight.

To make filling:
Combine walnuts, sugar, brown sugar, honey and cinnamon to create a wet paste. Add water if needed.

To make cookies:
Preheat oven to 375 degrees. Sprinkle surface with flour and roll out dough to 1/4 inch. Cut dough into diamond shapes. Spoon filling onto one end of dough and roll into a crescent shape. Bake for 20 minutes. Let cool on wire rack. Sprinkle with powdered sugar when cool.

Crisp Rosemary Flatbread

Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you’ll ever make: Rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.

 

Serves 4

• Active time:15 min
• Start to finish:45 min

• 1 3/4 cups unbleached all-purpose flour
• 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup water
• 1/3 cup olive oil plus more for brushing
• Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

 

Cooks’ note: Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.