1 8-oz package cream cheese, softened
1/2 cup butter or margarine
2 cups all-purpose flour
1 cup sugar
1/3 cup milk
1/2 pound ground walnuts or pecans (I use pecans)
1. In a mixer bowl, beat cream cheese and butter with an electric mixer until well combined. Add flour 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 constantly. Stir in nuts. Remove from heat; cool until spreadable.
3. Meanwhile, on a lightly flour surface, roll out dough to form an 18×12 inch rectangle. Cut lengthwise into two 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 baking sheets. Place seam-side down, on ungreased cookie sheets. Cut into generous 1/2-inch-thick slices without separating. Bake in a 350 oven for 15 to 20 minutes or until done. Let cool slightly. Remove, cool on wire racks.
5. Dust with powdered sugar. Separate the slices into individual cookies. Cover and refrigerate or freeze. Makes about 60 cookies.