COOKIE INGREDIENTS:

• 1 cup butter, softened

• 8-ounce package cream cheese, softened

• 1/2 cup sugar

• 2 1/4 cups flour

• 1 cup raspberry preserves

• 1 cup minced walnuts

FROSTING INGREDIENTS:

• 2 cups confectioners' sugar

• 3 to 4 tbsp milk

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DIRECTIONS:

1. Cream butter and cream cheese well. Beat in sugar. Stir in flour until well blended.

2. Divide dough in half and wrap each loosely with wax paper. With hands, shape and flatten dough into two 6-inch squares. Wrap airtight and chill overnight or until firm enough to roll.

3. Remove one portion of dough from refrigerator. On lightly floured pastry cloth, roll out into 12-inch square, then trim edges with pastry wheel or sharp knife.

4. Cut into 2 1/2 inch squares Slit corners of each square down 1-inch toward center. Drop raspberry preserves in center.

5. Fold every other tip to center like a pinwheel and pinch firmly in center (see image below).

6. Place 1 inch apart on un-greased cookie sheet. Repeat with remaining dough.

7. Bake in preheated 350-degree oven for 10 minutes or until tips are golden. Cool completely on rack.

8. Mix frosting ingredients to the consistency of thick glaze. Drop one teaspoon of frosting on center of each cookie. Sprinkle with nuts. Place on rack until frosting is dry.