Instructions: Oregon strawberries (about 5 quarts; youll need roughly 72 berries)

To make cookies: In a medium bowl with an electric mixer, beat the butter, 1/3 cup powdered sugar and vanilla about 1 minute. Blend in nuts and flour until well-mixed. Dough will be stiff.

Divide dough into thirds onto 3 pieces of plastic wrap or parchment paper.

With lightly floured hands, roll into logs about 1 1/2 inches in diameter. Roll up, wrap tightly and chill until firm, at least 2 hours.

Shortly before dough is thoroughly chilled, preheat oven to 350 degrees.

Slice chilled logs into 1/4 inch rounds. Cookies do not spread, so place closely together on ungreased cookie sheet, Silpat or parchment paper on cookie sheet.

Bake for 10 to 12 minutes, or until cookies just begin to brown lightly at the edges.

Sift the 1 cup additional powdered sugar onto jellyroll pan or flat plate.

Place warm cookies on bed of powdered sugar; sift powdered sugar lightly over tops.

To make topping: In a medium bowl, whip cream cheese and3/4 cup powdered sugar. In another medium bowl, whip cream with remaining1/4 cup powdered sugar to soft peaks. Fold cream cheese and whipped cream together, stir in vanilla.

When cookies have cooled, use piping tube to attractively pipe the cream cheese mixture on top of each cookie. Top each with a sliced, fanned strawberry.

Refrigerate until serving.

Note: To toast nuts, place the walnuts in 350-degree oven for about 7 to 10 minutes, until you begin to smell them and theyre lightly browned. Grind nuts in food processor or blender until no nutmeat is identifiable.

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