Ingredients

Cookie Dough
½ Pound Butter, softened (2 sticks)
8 Ounces Cream Cheese, softened
¼ Cup Sugar
1 Tablespoon Vanilla Extract
2 Cups Flour
½ teaspoon Baking Powder
Filling
1 Egg White
1 Tablespoon Butter
1/2 Cup Milk
1/3 Cup Sugar
2 1/2 Cups Ground Walnuts

Instructions

Make the Dough

Cream together the butter and cream cheese until light and fluffy. Beat in the sugar and vanilla extract until thoroughly incorporated. Slowly add in the baking powder and flour until a soft dough forms.
Divide the dough in half, wrap in wax paper or plastic wrap and chill for at least 2 hours (longer is just fine but use within 2 days).
Make the Filling

In the top of a double boiler, place the egg white. Heat the double boiler so that the water in the bottom is simmering (not a hard boil), place the top with the egg white over the simmering water and whisk constantly until the egg white becomes foamy and opaque. Remove from heat.
In another saucepan, combine the butter, milk and sugar. Heat until the butter melts and the sugar dissolves remove from heat. Fold in the egg white. Add the walnuts and allow to cool. You can put this in the fridge for a couple of days to assemble if desired. Bring to room temperature before spreading on dough.
Assembling & Baking

Preheat the oven to 350 degrees.
Roll the dough out to 1/8" thickness and cut into even pieces. Spread a small amount of filling on each piece of dough and roll up like miniature cinnamon rolls. Place seam side down on baking sheet.
Bake in preheated oven for 20 minutes or until edges turn golden brown.
Cool on baking sheet for 2 minutes before removing to wire racks to cool completely.
Sprinkle with powdered sugar just before serving, if desired.
Store uneaten cookies in an airtight jar.
Notes
These cookies stay fresh for about a week in a cookie jar. They freeze delightfully if you want to make extra for giving and eating later.

cookies