Toasted Walnut Cookies:
1/3 cup cold butter
1 cup flour
1 cup finely chopped walnuts, toasted
1/3 cup sugar
1/2 tsp. cinnamon
1 egg yolk + 2 to 3 tbsp. ice water
Coconut Cream:
1 (8-oz.) package 1/3 less fat cream
cheese, softened
2 tbsp. honey
1/2 tsp. coconut extract
Fruit Topping:
40 (1/2-inch) pieces fresh fruit (kiwi,
mango and berries)
Finely grated lime zest

 Prep time: 30 minutes
Chill time: at least 1 hour
Cook time: 8 to 10 minutes

Cut butter into flour with a pastry blender or a fork until
butter is in small pieces. Stir in walnuts, sugar and cinnamon,
then egg yolk and enough water to form a dough. Wrap well in plastic wrap and refrigerate for at least 1 hour (may be made several days ahead). Preheat oven to 400°F. Roll dough 1/8-inch thick on a lightly floured board and cut into desired shapes using 1½ to 2-inch cutters. Place on a large baking sheet and reroll dough to make about 40 cookies. Bake for 8 to 10 minutes or until lightly browned; let cool. Stir together cream cheese, honey and extract in a small bowl. Spoon into a small plastic bag and make a small cut off one corner. Squeeze a small dollop of filling in the center of each cookie. Top with fruit and sprinkle with lime zest. Serve within 4 hours.

Makes about 40 small desserts.

Nutrition per dessert (36 g): 80 calories, 2 g protein, 5 g total fat (2 g sat., 0 g trans), 8 g carbohydrate, 1 g fiber, 4 g sugar, 15 mg cholesterol, 35 mg sodium, 2 points

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