COOKIES: Half Moon Cookies (Kifli Turobol)

1/2 lb. cream cheese
1/2 lb. sweet butter
1/2 lb. flour (2 cups)
1/2 tsp. salt

Cream the cream cheese and butter in a large bowl. Add the flour and salt and blend with a pastry cutter. Form into two balls. Cover with wax paper and chill 2 hours or overnight.

Roll out 1/4" - 1/2" thick -- use plenty of flour or confectioners sugar when rolling out dough. Cut out circles with a water glass or cut into 3 inch squares (this is what my mother does) and fill with nut filling, lekvar or apricot filling. Roll into crescent shape. If you cut out circles, fold over to make a half moon, sealing edges.

Place on baking sheet. Brush with beaten egg and bake at 375 degrees for 15-17 minutes until light brown. Cool and store in covered container.

Yield 4 to 5 dozen

NUT FILLING (3 variations): (my mother uses the 1st one)
I.

1 lb. walnuts
1 cup sugar
few drops of water
Grind nuts. Add sugar and just enough water to moisten. Fill cookies.

II.

1 lb. walnuts
1 cup sugar
1/2 cup water (or milk)
1/2 lemon rind (grated)
1 tbsp. vanilla

Grind walnuts and set aside. Combine sugar, water and lemon rind in sauce pan and bring to a boil. Add vanilla and walnuts. Cook, stirring constantly for 20 minutes. Fill cookies.

III.

1 lb. walnuts
1/2 cup sugar
3 egg whites
1/2 lemon rind (grated) or 1/2 tsp. vanilla

Grind nuts. Beat egg whites until stiff but still moist. Fold in the sugar and nuts carefully. Add lemon rind or vanilla. Fill cookies.