1 lb. butter
8 oz. cream cheese
2 eggs
4 c. flour
2 tsp. baking powder
dash of salt
1 lb. walnuts, ground
3 to 4 scoops sugar
1/2 c. warm milk
powdered sugar

Allow butter and cream cheese to soften. Cream together butter and cream cheese; add eggs and mix well.

Combine flour, baking powder and salt. Add to the creamed mixture; mix well. Divide the dough into 4 pieces. Cover each piece with plastic wrap and refrigerate for at least 2 hours. Mix nuts and some of the sugar. Add enough milk to make the mixture spreadable with a spoon, but not too runny. Taste to see if the sweetness is to your liking; add more sugar if needed.

Remove a dough ball from the refrigerator. Roll it out into a rectangle on a powdered sugar-covered surface. Spread some of the nut mixture over the entire surface of the rectangle. Start along a long edge and roll the dough until you have a long log. Cut 1/2-inch slices and place on greased cookie sheets.

Bake at 375°F for about 10 to 12 minutes. Remove from sheet and cool on a rack. Sprinkle powdered sugar over the cookies just before serving.

Repeat the process for each dough ball. The dough can be kept in the refrigerator for about 24 hours, so you can make the dough ahead of time and bake them the next day. The dough will go bad if kept longer.