The next recipe was another “Teatime Cookie”…in fact, from the same page as my last one! It was the Nut Bonbon Cookies on p. 117.

These are a little like pigs-in-a-blanket with walnuts in the center, wrapped in a delicate pastry-like cookie and topped with a dusting of confectioner’s sugar.

This dough was just butter, cream cheese, and flour, mixed by hand and refrigerated for a few hours (overnight in my case).

These was yet another roll-out cookie, and while it was little stickier than the Apricot Coconut Tartlets, it was vastly easier than the non-refrigerated ones from previous weeks.

Once rolled out to 1/8″ thick, I cut out 1″x3″ rectangles and rolled up a walnut half in each rectangle. The recipe called for making 9 dozen cookies, so I cut it in half, and got about 4 dozen.

Then they were baked. As soon as they came out of the oven, they were dusted with confectioner’s sugar — the only sweetness in these cookies.

Like the Apricot Coconut Tartlets , these cookies puffed up a little in the oven, looking little like puff pastry.

If I were to make them again, I think I would use pecans — which I like better than walnuts — and perhaps drizzle with a little dark chocolate.

Bottom line: These were light, pastry-like cookies with very little sweetness. They were a bit tricky to roll, because many of the nuts we bought were in pieces, not halves, so I had to piece them together. I would like them with a bit more sweetness, and even though my guests seemed to like them, I think I’m unlikely to make them again.