Dough:

• 1 8-ounce package Philadelphia cream cheese, room temperature
• 16 tablespoons, (2 sticks) butter or margarine, room temperature
• 1 egg
• 1 tablespoon sugar
• 6 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup plus 3 tablespoons cold water

Filling:

• 4 tablespoons butter or margarine
• 1/2 pound walnuts, ground
• 1/2 cup sugar
• 1/2 cup milk
• 1 teaspoon vanilla

Topping:

• confectioner's sugar

Dough:

Put cream cheese and butter in a bowl with the egg, sugar, flour, salt and water. mix well. roll the dough into a log, 10 inches long. wrap in plastic wrap and refrigerate the dough for at least 1 hour.

Working with 1/4 of the dough at a time, place it on a floured countertop, turning it over to cat well so that it does not stick. roll the dough out very thin.

Using a pastry or pizza cutter, cut the dough into 2x2 inch squares.

Filling:

In a saucepan, place the butter, ground nuts, sugar, and milk and cook until thick, stirring to prevent sticking. add the vanilla. cool slightly before using on the dough.

Place 1/2 teaspoon filling on each square, using the back of a teaspoon to spread it. roll up the square diagonally, from one corner to the opposite corner, or from one side to the opposite side. form either into a crescent shape, or leave it straight and place the filled dough on an ungreased cookie sheet. bake for 15-20 minutes in a preheated 350 oven until the cookies are light brown.

Sprinkle with confectioner's sugar immediately. let cool. more powdered sugar can be added later. You can freeze these: my one aunt makes all hers around October, and they're great at Christmas.