1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
2/3 cup granulated sugar
2 eggs, divided
1 tsp. vanilla
2-1/2 cups flour
1/2 tsp. CALUMET Baking Powder
1/3 cup finely chopped PLANTERS Walnuts
3/4 cup strawberry jam
1 tsp. powdered sugar
Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Separate 1 egg; reserve white for later use. Add yolk, second (whole) egg and vanilla to cream cheese mixture; mix well. Gradually beat in combined flour and baking powder until blended.
Divide dough into 4 equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large baking sheet. Use handle of wooden spoon or fingers to make 1/2-inch-wide and 1/2-inch-deep depression down center of each log. Beat reserved egg white with fork; brush over dough. Sprinkle with nuts. Fill depressions with jam.
Bake 25 to 27 min. or until edges are lightly browned. Transfer to wire racks; cool. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.
Prepare using your favorite flavor of jam or preserves.
Butter is the preferred choice in this recipe for true buttery flavor, but you can also prepare the recipe with margarine. Stock up when butter is on sale and freeze it in its original carton placed in a freezer-weight resealable plastic bag for up to 4 months.