1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter
2 c. all-purpose flour
1 c. sugar
1/3 c. milk
1/2 lb. ground walnuts or pecans
Powdered sugar

Beat cream cheese and butter in mixer bowl with electric mixer until well combined. Add flour; mix well. Shape into ball. Cover, chill 1 to 2 hours.

Cook sugar and milk in saucepan over medium heat until milk boils and sugar dissolves, stir occasionally. Add nuts. Remove from heat; cool until spreadable.

Roll out dough on lightly floured surface to form an 18 x 12 inch rectangle. Cut in half lengthwise. Spread each with nut filling. Starting from a long side, roll up each strip, jelly-roll style.

Cut rolls crosswise in half. Place, seam side down, on ungreased cookie sheets. Cut into 1/2 inch thick slices without separating. Bake in 350 degree oven for 15-20 minutes or until done. Let cool slightly. Remove; cool on racks.

Dust with powdered sugar. Separate slices into cookies. Cover; refrigerate or freeze. Makes about 60.