On Tue, 24 Feb 2009 08:09:41 -0600, Melba's Jammin'
> wrote:

>In article >,
> "jmcquown" > wrote:
>
>> I think this must have come from a magazine advertisement for Philadelphia
>> Cream Cheese since she specifies that brand. Handwritten by my mother, but
>> I don't remember her baking anything from scratch.
>>
>> Butter Horn Rolls
>>
>> 1 lb. Philadelphia cream cheese
>> 1 # [means a pound of] butter
>> 1 # lb. flour [4 cups]
>>
>> Mix and set in the refrigerator while making filling.
>> Filling:
>>
>> 1 lb. ground walnuts
>> 3 Tbs. butter
>> 3 Tbs. milk if necessary
>> 1 c. [something I can't decipher, looks like "seed or" or "see of"... it
>> just sort of stops there]
>>
>> Roll out dough. Cut in squares. Put on each 1 tsp. nut filling. Fold
>> opposite corners and bank in 450 oven until done. Use a measuring teaspoon
>> just level with filling. Watch carefully or they will burn.
>>
>> Makes 8-10 or 10 doz according to size. I made them about as square as this
>> [recipe] card is.
>>
>> Jill
>
>I'm guessing that the undecipherable ingredient is sugar, Jill.
>Sweetening the filling would make sense. (Sounds good, by the way.)
>It looks very much like a version of kolachky.

Or Kifli

http://recipes.recipeland.com/recipe..._Cookies_16827

Kifli (Hungarian Walnut Cookies)

Yields: 3 dozen
Rating: *****

Recipe Cooking Time Preparation 50 minutes
Cooking 10 minutes
Ready In 60 minutes

Ingredients
--- Dough
4 3/4 cups flour, all-purpose unsifted
2 cups butter or margarine
4 large egg yolks slightly beaten
1 cup sour cream
--- Filling
5 cups walnuts shelled, ground
1 cup sugar granulated
1/2 cup milk
1 tablespoon almond extract
--- Glaze
1 large egg beaten
1 x powdered sugar
Directions

Make dough: in a large bowl, place the flour and the butter.

Using a pastry blender or two knives, cut the butter into the flour
until the mixture resembles coarse crumbs.

Add the egg yolks and sour cream; stir with a fork until combined.

Turn the dough out onto a lightly floured board or pastry cloth. Knead
the dough with your hands until it is smooth and can be shaped into a
ball. If dough is too sticky, knead in more flour.

If desired, wrap dough in plastic wrap and refrigerate.

Make filling: In a medium-sized bowl, place the ground walnuts,
granulated sugar, milk and almond extract.

Using a wooden spoon, stir in walnut mixture until ingredients are
thoroughly combined.

Preheat oven to 400F.

Grease baking sheets with solid vegetable shortening.

To shape Kifli: divide the dough into quarters; wrap three of the
quarters separately in plastic wrap and set aside.

On a lightly floured surface, roll out the remaining quarter of the
dough to a 15 x 12 inch rectangle that is 1/8 inch thick.

Using a pastry wheel, cut the rectangle of dough into 3-inch squares.

Place a heaping teaspoon of the walnut filling in the center of each
square; bring one corner of the dough over the filling to the opposite
corner; pinch edges together.

Place Kifli on baking sheets; brush with the beaten egg.

Bake for 10 minutes or until cookies are golden brown. Remove from the
baking sheet.

Fill the bottom of a pie plate with confectioners' sugar. Roll Kifli
in the sugar.

Let cool on wire racks. Repeat steps with the remaining three quarters
of dough.