|All purpose flour||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Cream cheese||4 Ounce, softened (1/2 Package)|
|Egg||1 , separated|
|Canned poppy seed filling||1 1⁄4 Cup (20 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
1. Into large bowl, measure flour, butter or margarine, cream cheese, egg yolk, and 3 tablespoons sugar. With hand, knead ingredients until well blended and mixture holds together. Shape dough into a ball; wrap with plastic wrap and refrigerate 2 hours or until dough is firm enough to handle.
2. Preheat oven to 350°F. Grease large cookie sheet. On lightly floured surface with floured rolling pin, roll one-fourth of dough 1/8 inch thick, keeping remaining dough refrigerated. Using 10-inch plate as guide, cut dough into 10-inch round. Spread dough round with 1/4 cup poppy-seed filling.
3. Cut dough round into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies, point side down, about 1 1/2 inches apart, on cookie sheet. In cup, beat water and egg white. In small bowl, mix cinnamon and 2 tablespoons sugar. Brush cookies with egg-white mixture; sprinkle with some cinnamon mixture.
4. Bake cookies 25 minutes or until golden brown. Remove cookies to wire racks to cool. Repeat with remaining dough, and reroll trimmings to make five rounds in all. Store cookies in tightly covered container.