7 tablespoons butter, softened
1 package (8 oz.) cream cheese, softened
2 egg yolks
2-1/2 cups all-purpose flour

Preheat oven to 350°F.

Have cream cheese at room temperature for 20 minutes.

In a mixing bowl, cream softened butter and cream cheese. Beat in egg yolks, one at a time. Gradually add flour.

Cover bowl and refrigerate overnight. Remove from refrigerator about 1 hour before rolling out.

On a lightly floured surface, roll out each portion to 1/8-inch thickness. Cut with a 3-inch round cookie cutter. Place 1 inch part on ungreased parchment-lined baking sheets.

Place 1 teaspoon filling into center of each round. Shape into an ice-cream cone shape by folding edges of dough around to meet over the filling. Moisten edges with water and pinch edges together.

Bake for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.

FILLING:

2-1/2 cups ground pecans or walnuts
1/2 cup sugar
1/4 cup butter (no substitutes), melted
1 egg white
Confectioners' sugar

Combine the nuts, sugar, butter and egg white; set aside. Divide dough into fourths.

Yield: about 4 dozen.