Butterhorns

Ingredients

 * 1 cup butter, at room temp
 * 8 ounces cream cheese, at room temp
 * 2 teaspoons granulated sugar
 * 2 cups flour
 * 1 egg whites, beaten with
 * 1 tablespoon water (for glazing)
 * granulated sugar (for sprinkling)

Filling

 * 1 cup walnuts or pecans, finely chopped
 * ½ cup brown sugar, firmly packed
 * 1 teaspoon cinnamon

Directions

 * 1) Cream butter, cream cheese, and sugar until soft.
 * 2) Sift in the flour and mix to make a soft dough.
 * 3) Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
 * 4) Refrigerate for at least 30 minutes.
 * 5) Make the filling by mixing all ingredients in a small bowl.
 * 6) Preheat oven to 375°F working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
 * 7) Brush the surface with the egg white glaze and sprinkle the dough with ¼ of the filling.
 * 8) Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
 * 9) Starting from the base of each triangle, roll up to form spirals.
 * 10) You can curve them into crescents if you like.
 * 11) Continue with the other 3 disks of dough.
 * 12) Place on baking sheets and brush with egg white glaze.
 * 13) Sprinkle lightly with granulated sugar.
 * 14) Bake until just golden, about 10 minutes.
 * 15) For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
 * 16) Continue as above but bake for 15 – 20 minutes.