1/2 lb. butter
2 c. flour
1/2 lb. Philadelphia cream cheese
1 whole egg

Using pastry cutter, mix flour and butter as for pie crust. Add cheese as to pie crust and then egg. Cover dish and place in refrigerator overnight or at least several hours.

NUT ROLL FILLING:

Grind in food chopper: 1/2 lb. walnuts

Blend following ingredients and add to above: 3/4 c. brown sugar 1 tsp. milk 1/2 tsp. vanilla 1/2 tsp. lemon juice

Next day or several hours after mixing pastry dough, which has been refrigerated, remove only enough dough to be worked out at that time. Combine a flour-sugar mixture on which to roll out the pastry dough. Roll out dough to about a thinner thickness than used for a pie shell. Cut dough into 4-inch squares. Place about a scant teaspoon of filling on square of pastry, folding over sides and roll up. Place seam side down on cookie sheet. Bake at 350 degrees about 12 minutes on ungreased cookie sheet.