Honey Nut Christmas Cookies

2 c. flour

1 c. cold butter (no substitutions), cut up

1 8 ounce pkg. Cream cheese, cut up

1 c. walnuts

¼ c. sugar

6 T. honey

1 t. butter, melted

½ t. cinnamon

pinch salt

Combine flour and salt in large bowl. With pastry blender, cut in the 1 cup cold butter and the cream cheese until blended. Divide in half, shape dough into ball. Wrap and refrigerate 1 hour. Make Filling: process nuts with sugar in food processor until finely ground. Transfer to medium bowl, stir in honey, the 1 t. melted butter, and the cinnamon. Makes 1 cup. Heat oven to 325 degrees. Grease two cookie sheets. On well floured surface, roll half the dough 1/8 inch thick. Cut into circles with floured 2-inch round cookie cutter. Place 1 teaspoon filling on half the circles. Top with remaining circles, press edges with tines of fork to seal. Transfer to prepared cookie sheets. Bake 22-25 minutes or until golden. Cool on wire racks. Repeat with remaining dough, rerolling scraps. Makes 4 dozen.

Make Ahead Tip: prepare cookies. Freeze in airtight containers up to 1-2 month.