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

FILLING:

1 lb. walnuts ground fine
1/2 tsp. vanilla extract
6 tbsp. butter (melted)
1/4 c. milk
6 tbsp. sugar

Combine cream cheese, butter and vanilla in large bowl. With pastry blender cut in flour 1 cup at a time until dough is thoroughly mixed. Shape into ball. Wrap and refrigerate overnight.

Filling: Combine all ingredients in large bowl.

Divide dough in half; keep one half refrigerated. Sprinkle work surface with confectioners' sugar. Roll 1/2 dough into 12x10 inch rectangle, adding confectioners' sugar as needed. Spread half the filling (1 1/2 cups) evenly over dough. Cut into 2 inch squares and roll up jelly roll fashion. Place seam side down 1 inch apart on ungreased cookie sheets.

Bake at 350 degrees 25 to 30 minutes until lightly browned on bottom. Repeat with remaining dough and filling. Transfer to wire racks to cool. Decorate with icing or sprinkle with confectioners' sugar. Yields 5 dozen.