Categories: Cookies, Ethnic 
      Yield: 6 servings 
  
      2 c  Flour                             1/2 lb Ground walnuts 
      8 oz Cream cheese                        1    Egg white, beaten 
    1/2 lb Butter                              1 c  Sugar or honey 
      1    Egg                               1/2 ts Almond extract 
      2 ts Sugar                             1/2 ts Vanilla extract 
           Nut Filling                     
  
  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.