Total Calories: 78
1 In a large bowl, combine the flour, sugar, and salt. Cut in the shortening and butter until the mixture resembles coarse crumbs.
2 In a small bowl, whisk the eggs with two tablespoons of the milk. Add the mixture to the dry ingredients, stirring until the dough is evenly moistened. If needed, blend in a little more milk.
3 Gather the dough into a ball and place it on a sheet of plastic wrap. Flatten it into a disk and wrap well. Refrigerate 1 hour up to overnight.
4 Process the nuts and sugar in a food processor. Process until fine. Add the honey, zest, and cinnamon, and process until blended. Preheat the oven to 350°F. Grease 2 large baking sheets.
5 Divide the dough into 4 pieces. Roll out one piece between two sheets of plastic wrap to form a square slightly larger than 8 inches. Trim the edges and cut the dough into 2-inch squares. Place a heaping teaspoon of the filling along one side of each square. Roll up the dough to enclose the filling completely. Place seam-side down on the baking pan. Repeat with the remaining dough and filling, placing the cookies 1 inch apart.
6 Bake 18 minutes or until the cookies are lightly browned. Transfer the cookies to wire racks to cool. Store in a tightly sealed container up to 2 weeks. Sprinkle with confectioner's sugar before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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