---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies, Ethnic
       Yield: 6 servings
       2 c  Flour
       8 oz Cream cheese
     1/2 lb Butter
       1    Egg
       2 ts Sugar
            Nut Filling
     1/2 lb Ground walnuts
       1    Egg white, beaten
       1 c  Sugar or honey
     1/2 ts Almond extract
     1/2 ts Vanilla extract
   Sift the flour and sugar together. Work in the butter,
   cream cheese and egg. Knead together. And easy way to
   do this is to put the dough inside a plastic bag -
   much less messy! Let the dough stand in the
   refrigerator overnight. About a half hour before
   you're ready to start making the cookies, put the
   dough into the freezer.
   For the filling, mix all of the above ingredients
   together.  You can also used canned poppy seed filling
   (Solo brand) or an apricot or prune filling.
   Spread flour and powdered sugar onto the surface where
   you will be rolling the dough. Roll the dough out
   thin. Cut into squares about 2 inches on each side.
   It’s easiest to cut if you use a pizza cutter. Spread
   a small amount of filling (1/2 to 1 tsp) from one
   corner to the opposite corner. Don't fill them too
   much, or the filling will spill out when it is
   cooking. Fold the two remaining corners to the center,
   partially covering the filling. Wet your fingertip in
   a small bowl of water, and seal the edge, or it may
   open up during the cooking.
   Bake in a 375 degree oven for about 13 minutes.
   Makes 6 dozen small cookies.