Directions

• In a large bowl, cut butter and cream cheese into flour until mixture
• resembles coarse crumbs. Blend mixture together until smooth dough
• forms, about 3 minutes. Pat into a rectangle; wrap in plastic wrap.
• Refrigerate for 1 hour or until firm. For filling, combine the
• walnuts, sugar, milk and vanilla.
• Unwrap dough and place on a lightly floured surface. Roll into a
• 17-1/2-in. x 10-in. rectangle; cut into 2-1/2-in. squares. Place a
• level teaspoonful of filling in the center of each square. Moisten
• edges with water; fold in half and seal with a fork. Place 1 in.
• apart on ungreased baking sheets. Brush with egg.
• Bake at 375° for 10-12 minutes or until edges are golden brown.
• Remove to wire racks to cool. Dust with confectioners' sugar.
• Yield: 28 cookies.