I have a few variations of a recipe for an eastern European cookie and would like some help from some of you expert bakers. The cookie has sweet filling of ground walnuts. The dough part is not crisp, the raw dough gets cut into 2 inch sq, tsp of filling and two corners are folded over the top of the dollop of filling to form not quite a tube. My first and only batch came close but seemed a little greasy. Flour, egg white, a little sugar, some butter, some cream cheese.
The different recipies vary; no egg white, no sugar, cream cheese only, butter only and all the combinations. I am shooting for a texture not unlike that of the doughy part of a fig newton, slightly firmer. Any guesses or suggestions how the different combos of variables might affect the cookie. Thanks for any help.