1/2 lb. butter
2 c. flour
1 pkg. (3 oz.) cream cheese
10 tbsp. sweet cream

Mix as for pie crust. Refrigerate overnight. Next day, roll out 1/3 of the dough into a 15 x 20 inch rectangle. Rub with one beaten egg whites. Sprinkle all over with granulated sugar, generously. Sprinkle chopped nuts over this, and pat down gently, so the nuts will not fall off. Cut in finger length sticks. Bake on ungreased cookie sheet at 350 degrees for 12 to 15 minutes.