Instructions: Several hours (or a day) before you are going to bake these, make dough: . Sift flour into large mixing bowl. . Using pastry blender or two knives, cut in 1 pound of the butter butter and the cream cheese until mixture resembles large flakes of cornmeal, with several pieces the size of small peas. . Form into a large bowl. . Encase in plastic wrap and refrigerate for several hours. (Overnight is fine.)

When ready to bake, preheat oven to 350 degrees F.

Make filling: . Put remaining 1 stick butter into 3-quart saucepan. . Cook over low heat until melted. . Turn off flame under pot. . Add granulated sugar and lemon juice. Using wooden spoon, stir until smooth. . Add walnuts. Continue mixing until thoroughly blended. . Set aside for filling.

Prepare pastries: . Sprinkle powdered sugar over working surface. . Roll cold dough between palms of hands into approximately 96 walnut-sized balls.

. Using rolling pin, flatten each ball of dough into a circle approximately 3 1/2 inches in diameter. . Place 1 heaping teaspoonful walnut filling in center of each ball of dough. . Roll each ball of dough into a log (jelly roll fashion). . Gently shape dough into a crescent. . Arrange on ungreased cookie sheets.

Bake until golden (approximately 15 minutes). Be careful not to overbake.

Using a spatula, transfer cookies to wire rack.

Generously sprinkle with powdered sugar.

Set aside to cool.

Serve warm or at room temperature.

Yield: 8 dozen

NB: Although these cookies do not keep well, they can be stored in airtight containers in refrigerator for 2 or 3 days. If desired, reheat, sprinkle with powdered sugar, and serve warm.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.