DOUGH:

2 pkgs. (3 oz. each) cream cheese
1 lb. butter
2 tsp. vanilla
4 c. all-purpose flour

FILLING:

2 lbs. walnuts, finely ground
3/4 c. butter, melted
1 tsp. vanilla
3/4 c. sugar
Confectioners' sugar

Dough: In large bowl, combine cream cheese, butter and vanilla. Cut in flour (1 cup at a time) until dough is thoroughly mixed. Form into ball; refrigerate covered several hours or overnight.

Filling: Stir filling ingredients together; set aside.

Divide dough into thirds. Sprinkle flat surface with confectioners' sugar. Roll out 1/3 of dough, keeping remaining refrigerated. (Don't be afraid to use plenty of confectioners' sugar to keep dough from sticking; it doesn't toughen it as flour would.) Roll into 12 inch square but work fast - it softens quickly.

Spread a generous 1 1/2 cups filling evenly over dough all the way to outside edges. Cut into 2 inch squares. Roll up. Place seam side down on ungreased cookie sheet, fairly close together. Bake at 350 degrees, 20 to 30 minutes. Repeat with remaining dough.

Remove to wire racks over sheets of wax paper. Sprinkle with confectioners' sugar. Makes about 9 dozen. (135 calories each). These keep well for several weeks in airtight containers or freeze up to 2 months. These pastries will be somewhat browned on the bottom, but not much on top. Enjoy!