Dough Recipe
Cream together:
1 box (8 ounce) Philadelphia Cream Cheese
1/2 cup of sugar
1/2 cup of butter
2 egg yokes (reserve whites for nut filling)
Mix together:
2 1/2 cups of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
Add creamed mixture to dry mixture and form into balls. Cover loosely and refrigerate overnight.
Filling Recipe
2 cups of sugar
32 ounces of walnuts ground fine
2 eggs
2 teaspoons of vanilla
Mix by adding a tablespoon or two of water as necessary to get a good consistency. Fold in the whipped egg whites and also refrigerate this mixture until tomorrow.
Directions:
I flour the surface and then roll out the dough thin. Cut the dough into rectangles approximately 2" x 2" before spreading nut filling on and rolling up. Roll in white sugar before baking on parchment paper.
NOTE: I find that adding a bit of water and stirring up the nut filling before spreading it is helpful.
Bake at 375 for 9 minutes. Move to cooling on racks as soon as they can be moved. Cool completely and store in airtight container.