Recipe is actually called Melt-in-Your-Mouth Nut Strudel from BH&G Xmas cookies 1991

Beat 8 oz of cream cheese and 1/2 Cup butter or margarine with electric mixer till well combined. Add 2 Cups all-purpose flour; mix well. Shape into ball. Cover. Chill 1 to 2 hours.

Cook 1Cup sugar and 1/3 Cup milk over medium heat till milk boils and sugar dissolves; stir occasionally. Add 1/2 pound ground walnuts or pecans. Remove from heat; cool till spreadable.

Roll dough on lightly floured surface to form 18X12-inch rectangle. Cut in half lengthwise. Spread each with nut filling. Starting from a long side, roll up each strip, jelly-roll style.

Cut rolls crosswise in half. Place, seam side down, on ungreased cookie sheets. Cut into 1/2-inch-thick slices without separating.

Bake 350 degrees 15 to 20 minutes or till done. Let cool slightly. Remove, cool on racks.

Dust with powdered sugar. Separate slices into cookies. Cover, refrigerate or freeze. Makes about 60.

Suggestion - Line sheets with parchment. I have trouble with the nut mixture oozing out. Possibly I'm not cooking milk and sugar enough, or its because I live at a high altitude. Either way these taste great.