Greek Honey Walnut Cookies

Greek Honey Nut Cookies   from Good Housekeeping –Special Publication, 1999

• 1  (8-ounce package) cream cheese, softened
• 1/2 cup butter (no substitutes), softened
• 2 tablespoons sugar
• 2 tablespoons milk
• 2 cups all-purpose flour
• 2/3 cup sugar
• 1.5 teaspoons ground cinnamon
• 1/3 cup honey
• 2 tablespoons lemon juice
• 2 cups finely chopped walnuts
• Milk
• 1 tablespoon sugar
• 1/8 teaspoon ground cinnamon

1. BEAT cream cheese and butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in 2 tablespoons sugar and 2 tablespoons milk. Beat in as much of the flour as you can with the mixer. Stir or knead in remaining flour. Divide dough into four portions. If necessary, cover and chill for 1 to 2 hours or till easy to handle.
2. MEANWHILE, combine 2/3 cup sugar, 1.5 teaspoons cinnamon, the honey, and lemon juice in a mixing bowl. Stir in walnuts; set aside.
3. ROLL one portion of dough on a lightly floured surface into an 8 inch circle. Carefully transfer to an ungreased cookie sheet. Spread half of the nut mixture to within 1/2 inch of edges. Roll another portion of dough into an 8-inch circle. Place over the nut-topped circle. Seal edges with a fork. Brush with milk; sprinkle with a mixture of 1 tablespoon sugar and 1/8 teaspoon cinnamon. Repeat with remaining dough and filling.
4. BAKE in a 350′ oven for 15 to 20 minutes or till edges start to brown. Cool on cookie sheet for 10 minutes. Cut each round into 12 wedges. Transfer to wire racks; cool completely. Makes 24