These tender cookie pillows, filled with a delicious walnut mixture, are my husband's favorite. He says it wouldn't be Christmas without them.

Allrecipes Member

Recipe Summary test

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
28
Yield:
28 servings
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cut butter and cream cheese into flour until mixture resembles coarse crumbs. Using your hands, blend mixture together until smooth dough forms, about 3 minutes. Pat into a rectangle; wrap in plastic wrap. Refrigerate for 1 hour or until firm. For filling, combine the walnuts, sugar, milk and vanilla.

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  • Unwrap dough and place on a lightly floured surface. Roll into a 17-1/2-in. x 10-in. rectangle; cut into 2-1/2-in. squares. Place a level teaspoonful of filling in the center of each square. Moisten edges with water; fold in half and seal with a fork. Place 1 in. apart on ungreased baking sheets. Brush with egg. Bake at 375 degrees F for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Dust with confectioners' sugar.

Nutrition Facts

93 calories; protein 1.4g; carbohydrates 8.7g; fat 6g; cholesterol 18.8mg; sodium 35.5mg. Full Nutrition
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Reviews (22)

Rating: 5 stars
11/10/2006
yummmmm! I needed something different for a party I'm going to, so I did a search for ingredients using almond extract and confectioners suger and I came upon this recipe. I just finished them a little while ago-They were a bit time consuming, but well worth it. This was a fun recipe to make. I had issues trying to form a perfect 17.5 x 10 rectangle so I didnt quite have the 28 cookies but I did ok. I thought the 3oz package of cream cheese was a typo since I've never seen them in anything other than an 8oz but a quick search of other recipes and the Kraft site indeed confirmed that was correct. I actually took an 8 oz package and cut it in half. (Then I made another batch with the other half- so this recipe really ought to be doubled, and works well with the extra cream cheese. Some of the cookies were spreading open so you really have to seal the cookies good before using the fork on them. I pinched them tight, then tapped the sides/ends on the table to make them even again. I used almonds instead of walnuts, and almond extract instead of vanilla. I also added a heaping teaspoon of cocoa powder to the filling. I dont have a food processer, so I ground up the almonds with my hand-held Braun blender in a cup. These cooked for about 15 minutes, so a tad longer than is called for. Flaky, light and very tasty! Will definatly make again! Read More
(22)
Rating: 5 stars
12/20/2007
These cookies take a little time to make but are well worth it. Basically followed the directions as given. Note that I had to bake them for 16 minutes. Made one batch with walnuts & vanilla in rectangles. Made a second batch with walnuts & almond extract in triangles. I would recommend making the double batch since this recipe only yields 28 cookies. The triangles were a little less work and seemed to turn out better (more consistent shape). Although both fillings are good, I liked the one with almond extract better. Note the recipe instructions - if you use a level measured teaspoon, the filling comes out even for 28 cookies. You don't want to overfill anyway, or else they'll leak. Some variations I'd like to try in the future - skip the egg wash and sprinkle with red, green or white sugar. Fill with a few chocolate chips, or canned poppy seed filling or canned prune filling. Also, mixing some cocoa with the regular filling as others suggested would also be good. Overall, a very good recipe!! Read More
(8)
Rating: 5 stars
12/29/2007
I really like the recipe. I did make a few changes. My husband thought the pastry was kind of blah so I added 1/4 c sugar to sweeten it a little. Also when I made the second batch I added a little cinnamon to it. You can really do quite a few different things to the filling. I hadn't thought about all the different ways to make the pillow. Will try some of the other suggestions next time. Read More
(6)
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Rating: 5 stars
12/23/2006
I also switched the walnuts for almonds and used almond extract instead of vanilla. Additionally, I folded the corners of the square to create triangles instead of rectangles...they looked much nicer on the plate. These will definitely become a Christmas tradition with our family... Read More
(6)
Rating: 5 stars
12/20/2007
These cookies were amazing. They became my family's favorite from day one. I couldn't cut the squares right so I used a 2.5 inch glass and made them in circles. Do not overfill as they will leak...but still taste great anyway. Thank you for the great recipe Read More
(4)
Rating: 5 stars
03/15/2011
very nice! Read More
(3)
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Rating: 5 stars
12/04/2008
This recipe is amazing!! It is time consuming to make but well worth the effort. The only change I made to the recipe was to fold the dough into triangles instead of rectagles. My first batch took forever for me to make, but once I got the hang of it, I was able to make them relatively quickly. It is important that there is a good seal when the dough is folded over to make the pillow. I found that if I picked up the pillow and pinched the edges together, the seal held up better during baking. This is recipe is a keeper! Read More
(3)
Rating: 5 stars
12/12/2006
these are great but require patience. I followed the recipe to a 'T'. I found that once you put the walnut mix in the center, spread it out oblong some and then REALLY pinch those edges, using the edge of the fork afterwards to push the edges back in and then again after you put your indentions in it. They were not only good, but quite beautiful in our 'treat' bags we passed around. Read More
(3)
Rating: 3 stars
12/16/2008
I was really not overly impressed with this recipe. After reading all of the 5-star reviews, I guess I was expecting more. The dough was very similar to pie crust (you could probably use a store-bought pie crust and save yourself a heap of time and trouble), was nearly impossible to roll out and keep cold at the same time (if it gets to room temp, you've got a sticky mess on your hands), and the filling was rather bland, in my opinion. They didn't taste awful or anything, but they definitely weren't worth the trouble it took to make them. I'll experiment with other kinds of filled cookies. These didn't do it for me. Read More
(2)