HUNGARIAN COOKIES

The pastry recipe I received almost 40 years ago from someone who filled them with Solo almond filling.  Later on I met a gal from New Orleans who made tiny pie crust tarts and filled them with the cantaloupe filling - and I had the idea to put the two together.  The pie crust tart was fine, but the Hungarian cookie dough was better.
Here goes:
 
DOUGH
Combine
1/2 pound butter
8 oz. cream cheese
3 cups flour
 
You'll end up using your hands, so you might as well just begin that way.  
Combine thoroughly and shape the dough into small balls - about walnut size. You should get nearly 50.  Chill overnight in the refrigerator.  It would be easy to make half a recipe just for family.  The dough *must* chill that long and can be frozen.
 
FILLING
Solo almond filling - or anything else you can think of.
 
Cantaloupe preserve - cut a cantaloupe into small pieces and cook with 1 cup sugar until it thickens and gets a translucent look.  It will probably take a half hour to evaporate all the water in a cantaloupe. It does thicken a little as it cools, so it can still be a little loose when you take it off the heat. Use maybe 3/4 cup sugar if your cantaloupe is smaller than average, and 1 1/4 cups if it's huge.  If you buy a cantaloupe to eat fresh and find it rather tasteless, you could salvage it by cooking it and using it as a filling!
 
Fill and bake at 375 for about 20 minutes.  Here's how:
 
Roll in granulated sugar in one direction to flatten to about a 2 or 3 inch size - then turn it over and roll from the other direction to 4 - 6 inches, depending on how big you made the balls. The dough should be quite thin, and the sugar keeps the layers apart and keeps it flaky.   Put as much filling as you think it can hold near one end - fold over once and press the edges together to seal the ends - finish rolling up.  Bake till golden brown at 350 – put pan rather high in the oven so the top will bake and the bottom won’t brown.