1 pkg. (8 oz.) cream cheese
1/2 lb. butter
2 c. flour
1 tsp. vanilla

FILLING:

1 can crushed pineapple
1 c. sugar
2 heaping tbsp. cornstarch

Thoroughly cream together cream cheese and butter. Add flour and vanilla; mix well. Shape dough into balls slightly smaller than walnuts. Place balls on a platter, cover with waxed paper and refrigerate from 2 hours to overnight. Roll each ball out thin on a floured surface. Place 1/2 teaspoon filling in center of each and roll up like a miniature jelly roll.

Place seam side down on an ungreased cookie sheet and bake at 350 degrees until browned, about 20 minutes. Cool and sprinkle with confectioners' sugar.

Filling: In a saucepan combine crushed pineapple, with syrup, sugar and cornstarch. Cook and stir until thick and clear. Cool. (Filling should be cooked a day ahead.) Yield about 100.