|
PREPARATION
|
|
1.
|
Pre-heat oven to 350 degrees F.
|
|
2.
|
Line two large cookie sheets with parchment paper.
|
|
3.
|
In a bowl combine flour and baking powder.
|
|
4.
|
In a blender or food processor combine eggs and sugar; cover and blend until combined.
|
|
5.
|
Add nuts.
|
|
6.
|
Cover and blend until nearly smooth, scraping blender occasionally.
|
|
7.
|
Add egg mixture to flour mixture; stir until combined.
|
|
8.
|
Working quickly, drop dough by level measuring tablespoons 2 inches apart onto prepared cookie sheets, keeping the mounds as round as possible.
|
|
9.
|
Bake 8 to 10 minutes or until the edges are firm and centers are set.
|
|
10.
|
Cool on cookie sheet for 2 minutes.
|
|
11.
|
Remove; cool on wire racks.
|
|
12.
|
For filling, in a bowl beat cream cheese with a mixer on medium until smooth.
|
|
13.
|
In another bowl gradually whisk pudding mix into milk; whisk until thickened.
|
|
14.
|
Beat pudding mixture into cream cheese until well combined.
|
|
15.
|
Add additional fat-free milk to reach spreading consistency.
|
|
16.
|
Refrigerate until needed.
|
|
17.
|
Before serving, spread the flat sides of half the cookies with about 2 teaspoons filling.
|
|
18.
|
Add remaining cookies, flat sides together.
|
