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 and mix well. Shape into ball. Cover and chill for 1 or 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 each strip, jelly roll style. Cut rolls crosswise in halves. Place, seam side down, on ungreased cookie sheets. Cut into 1/2 inch thick slices without separating. Bake in a 350 degree oven for 15 to 20 minutes or until done. Let cool slightly. Remove and cool on racks. Dust with powdered sugar. Separate slices into cookies. Cover and refrigerate or freeze. Makes about 60.