1 c butter
1 8 oz cream cheese
2 c flour
3/4 c sugar
4 1/2 tsp flour
1 can (8oz) crushed pineapple, drained
1 c powdered sugar
2 Tbs melted butter
2 Tbs milk
1/2 tsp vanilla
1/2 c finely chopped walnuts
Cream butter and cream cheese, add flour, mix well, chill covered for 2 hours.
Heat filling ingredients in saucepan over low until thickened. cover and refrigerate.
Using small amounts of dough at a time, roll out on floured surface to 1/8 in thickness. Cut into 3 in squares. Place onto ungreased cookie sheets an inch apart. Cut corners toward center, leaving an area about 1/2 inch for filling. In center place 1/4 tsp filling, fold up every other corner toward center, pinch together well, Bake at 375 for 8-10 min. Cool on wire racks.
Combine sugar, butter, milk and vanilla, drizzle over cooled cookies, and sprinkle with walnuts. 5 dozen
Hints: This dough is wonderful, like a pastry almost. Really pinch the centers, even if it looks ugly it will recover when it rises in the oven. I baked these at 350 and kept a close eye on them, a couple minutes in, I checked and poked a couple centers down so they would not come undone. They were a little work but I think they are worth it.