Ingredients
1 cup butter, softened2 packages (8 ounces each) cream cheese, softened3 cups all-purpose flourFILLING:3 tablespoons butter1/2 pound fresh mushrooms, finely chopped1 large onion, finely chopped1/4 cup sour cream2 tablespoons all-purpose flour1 teaspoon salt1 teaspoon snipped fresh dill1 large egg, beaten
Preparation
In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle.
Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until vegetables are tender, 6-8 minutes. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature.
Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on one side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal.
Place on ungreased baking sheets; brush egg over tops. Bake until edges are golden brown, 12-14 minutes. To Make Ahead: Dough can be made 2 days in advance.
