1 1/2 c. sifted cake flour
Dash salt
1/2 c. butter
1 (3 oz.) pkg. cream cheese or neufchatel
2 tbsp. milk

Combine flour and salt. Cut butter and cream cheese into flour mixture until particles are size of small peas. Sprinkle milk on flour mixture gradually and mix just enough to make particles stick together. Shape dough into ball. Roll thin for pastry on floured board. Cut into rounds using cookie cutter (2 5/8 inches in diameter). Line miniature muffin tins 1 3/4 x 1 inch with pastry rounds. Drop 2 teaspoons filling into each pan. Bake in preheated oven about 23 minutes. Yields about 4 1/2 dozen.

FILLING:

1/2 c. butter
1 c. sugar
2 eggs, separated
1 c. chopped nuts
1 c. diced dates
1/2 tsp. vanilla

Cream butter, add sugar gradually and cream until fluffy; add egg yolks and mix well. Add nuts, dates and extract and mix well. Fold in beaten egg whites. Whites beaten until stiff but not dry.