8 oz. package of cream cheese (softened)
2 cups flour
2 sticks butter (room temperature)
2 tablespoons sugar
1/2 cup brown sugar
1 cup finely chopped walnuts or pecans
1 tablespoon cinnamon
1 egg beaten with 1 tablespoon of milk
In a large bowl, cream together the butter, sugar, and cream cheese until well mixed and light in color. Add the flour, a bit at a time, working it into the mixture until a ball of dough forms. Divide the dough in half and wrap each half in waxed paper, place dough into refrigerator to chill for at least an hour.
Chop nuts using a food processor or blender until very fine pieces are left. Mix nuts, brown sugar, and cinnamon in a small bowl and put aside until dough chills.
Using half at a time, roll dough into a circle, 10 inches in diameter (use dinner plate to measure), and brush with egg wash. Sprinkle half the filling mixture onto the circle and cut it into 16 wedge shaped slices. Roll, from the wide end, into a croissant-shaped cookie and brush tops with egg wash. A scant pinch of sugar, colored or plain, may be sprinkled atop the cookie. Bake on ungreased cookie sheet for 12-15 minutes at 30 degrees or until lightly golden brown. Repeat with other half of dough. Makes 32 cookies.