My nieces, Beth & Wendy, introduced me to this delicious dip. Serve it along side a plate of blanched vegetables, their favorite is asparagus.
Simmer until the sugar dissolves:
1/2 cup soy sauce
2 Tbsp. sugar
Cool, then stir in enough mayonnaise to make a light brown color. Add wasabi to taste.
This is straight from my sister Lois. I have no idea which cookbook she found this in.
1 8-ounce package cream cheese, softened
1/2 cup margarine or butter
2 Cups all-purpose flour
1 cup sugar
1/3 cup milk
1/2 pound ground walnuts or pecans
Beat cream cheese and butter in mixer bowl with electric mixer til well combined. Add flour, mix well. Shape into ball. Cover, chill 1 to 2 hours.
Cook sugar and milk in saucepan over medium heat till milk boils and sugar dissolves, stir occasionally. Add nuts. Remove from heat. Cool till spreadable.
Roll out dough on lightly floured surface to form an 18 by 12 inch rectangle. Cut in half lengthwise. Spread each half with nut filling. Starting from long side, roll each strip jelly roll style.
Cut rolls crosswise in half. Place, seam side down on 1 greased cookie sheet. Cut into 1/2 inch thick slices, almost all the way through, without separating.
Bake in 350 oven 15 to 20 minutes or till done. Let cool slightly. Remove, cool on racks.
Dust with powdered sugar while warm. Cool. Separate slices into cookies. Dust again with powdered sugar when cool. Cover, refrigerate or freeze.
Makes about 60.