Ingredients
1 cup plus 1 teaspoon butter, softened, divided1 package (8 ounces) cream cheese, softened3 cups all-purpose flour4 cups ground walnuts1-1/4 cups sugar, divided1/2 cup 2% milk1 teaspoon vanilla extract1/8 teaspoon salt
Preparation
Preheat oven to 325°. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy, 3-4 minutes. Gradually add flour, beating until mixture forms a ball. Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 12-in. circle.
Melt the remaining 1 teaspoon butter. In a large bowl, combine walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends.
Place point side down on greased baking sheets. Curve ends to form crescents. Bake until lightly browned, 35-40 minutes. Remove to wire racks.
Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar. Cool completely.
