Recipe: Mrs. Haas' Bon Bon Cookies

MRS. HAAS' BON BON COOKIES

Note from source: This recipe was given to my mom by our Jewish neighbor when we lived in Hallandale, Fl. Mrs. Haas made these for Hannukah and shared them with us. My English mom who had a Scottish father shared shortbread with her. I understand from other Jewish friends that these are a variation of rugelach. They are also my husband's very favorite Christmas cookie.

1 (8 oz.) pkg. cream cheese, softened
1 cup unsalted butter, softened (OR 1/2 cup unsalted butter, softened and 1/2 cup shortening)

Blend cream cheese and butter well.

Mix in:
2 cups flour, unbleached (OR up to 1 cup whole wheat pastry flour AND 1 cup unbleached, it depends on how well you like the whole wheat flavor and the slightly darker dough)

Wrap and chill the dough at least 2 hours.

Preheat oven to 375 degrees F.

Roll the dough out 1/8-inch thick in sifted confectioner's sugar. (Rolling the cream cheese dough out in the confectioner's sugar provides the sweetness of this cookie and the crinkly, slightly crunchy finish, as well.)

Have ready:
about 2 cups of pecan halves.

Using a pecan half as a guide cut the dough into long strips. Place a nut half near the top of one strip. Wrap the top of the strip over the nut half. Cut the dough strip leaving a section of the strip wrapped around the nut half. Place the cookie, seam side down on an ungreased baking sheet. Continue shaping the cookies as described above using plenty of confectioner's sugar. These cookies don't spread so you can fit them fairly closely on the sheets.

Bake at 375 degrees F for about 15 minutes, or until they are a light golden color.

Note from source: This recipe makes dozens of lovely little munchable treats. This is easily my mom's and my most requested recipe. Others have tried other nuts without success, IMHO. Pecans work best. Even almonds which seem like a natural substitution don't do it for me. Experiment if you like, but do make with the pecans first. I apologize for the rambling presentation of this recipe but I learned it by doing and it's easier to show someone how to shape these cookies than to explain it!

Source: Jane in Tallahassee