Nut Filled Cookies
For the dough, place the flour, semolina, margarine, and oil in a food processor equipped with a steel blade. Add the water gradually, pulsing until a soft dough is formed. Cover and set aside for 10–15 minutes in the refrigerator.
For the filling, combine the walnuts with the cinnamon and sugar.
Preheat the oven to 350 degrees.
Place the cookies on an ungreased cookie sheet. With the tines of a fork or tweezers with a serrated edge, make designs on the top of each cookie, being sure not to penetrate the crust.
*Pareve margarine is kosher margarine, you may also use 1 pound butter instead of the margarine.
Adapted from Epicurious | March 2009; by Joan Nathan, Joan Nathan's Jewish Holiday Cookbook
December 1, 2009