Aunt Mamie's

In a mixing bowl, cream together the softened cream cheese and butter until light and fluffy. Gradually add the flour, mixing until just combined. Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 2 hours. (Prep time: 15 minutes, Chill time: 2 hours)

While the dough chills, prepare the filling. In a saucepan over medium heat, combine the sugar and milk. Stir continuously until the sugar is completely dissolved and the mixture comes to a gentle boil. Add the ground walnuts and stir to combine. Remove from heat and allow the mixture to cool completely until it reaches a spreadable consistency. (Prep time: 10 minutes, Cool time: 30 minutes)

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a rectangle approximately 18x12 inches. Using a sharp knife or pizza cutter, cut the rectangle in half lengthwise. (Prep time: 10 minutes)

Spread each dough rectangle evenly with the cooled milk/nut filling. Starting from the long side, carefully roll up each rectangle into a jelly-roll shape. (Prep time: 10 minutes)

Cut each roll in half to create shorter, more manageable logs. Place the rolls, seam-side down, on ungreased baking sheets, spacing them about 2 inches apart. (Prep time: 5 minutes)

Using a sharp knife, make slices about 1/2 inch thick along each roll, cutting almost all the way through to the bottom, but leaving the base intact. This creates individual cookies that are still connected at the base. (Prep time: 10 minutes)

Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly golden brown. Remove from the oven and let them cool on the baking sheets for a few minutes before carefully transferring them to wire racks to cool completely. (Bake time: 15-20 minutes, Cool time: 30 minutes)

Once the cookies are completely cooled, dust generously with confectioners' sugar. Using a sharp knife, cut all the way through each slice to separate the individual cookies. (Prep time: 5 minutes)

These cookies can be stored in an airtight container at room temperature for several days, or refrigerated or frozen for longer storage. Before serving, re-dust with confectioners' sugar if desired.