Vienna Tarts

1. 1

   Cream butter and cream cheese until well blended and fluffy. Add flour; knead to a smooth dough.

2. 2

   Cover; chill several hours. Roll dough 1/8-inch thick into rectangles.

3. 3

   Cut into 2-inch squares.

4. 4

   Place 1/4 teaspoon jelly on each square at the corner. Beginning at the corner, fold edge over, completely covering jelly. Press down to seal and roll square diagonally into crescent shape. Brush with egg yolk mixed with milk.

5. 5

   Sprinkle with nuts or dip into nut bowl.

6. 6

   Place on greased baking sheets; bake at 400u00b0 for 12 to 15 minutes.

7. 7

   Cool on cake racks.

8. 8

   Yields 5 dozen.

No additional tips available.