Ingredients:
8 oz cream cheese, softened
1/2 cup butter
2 cups all-purpose flour
1 cup sugar
1/3 cup milk
1/2 cup ground walnuts or pecans
Powdered sugar
Directions:
1. In mixer bowl, beat cream cheese and butter with an electric mixer until well combined. Add flower and mix well. Shape into a ball. Cover and chill dough for 1 to 2 hours.
2. For filling, in a saucepan, cook sugar and milk over medium heat until the milk boils and sugar dissolves, stirring occasionally. Stir in ground nuts. Remove from heat; cool until spreadable. (Don't let it cool too long; it will be very hard to spread. About 5 minutes is fine.)
3. Meanwhile, on a lightly floured surface, roll out dough to form an 18 x 12 inch rectangle. Cut lengthwise into 2 strips. Spread each with nut filling. Starting from a long side, roll up each strip, jelly-roll style.
4. Cut rolls crosswise in half to fit on the baking sheets. Place, seam side down, on ungreased cookie sheets. Cut into generous 1/2 thick slices, without separating. Bake in preheated 350 degree oven for 15-20 minutes or until medium brown. Let cool slightly. Remove. Cool on wire racks.
5. Dust with powdered sugar. Separate the slices into individual cookies.
Cover and refrigerate or freeze.