Beat butter and cream cheese in a large bowl with an electric mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar, vanilla, and salt. Beat until combined, scraping side of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough into three equal portions; shape each portion into a disk. Cover and chill dough in the refrigerator for 1 hour.

Preheat oven to 350 degrees F. Roll each portion of dough to a 9-inch round on a lightly floured surface. Lightly brush each round with milk. Combine nuts, 2 tablespoons brown sugar, cinnamon, and nutmeg. Sprinkle nut mixture evenly over dough, leaving a 1/2-inch border. Cut each circle into 12 wedges with a pizza cutter or sharp knife. Roll up each wedge, starting from the wide end. Bend ends of roll to shape it into a crescent. Place crescents 1 inch apart on ungreased cookie sheets.

Bake in preheated oven for 14 to 16 minutes or until bottoms are lightly brown. Cool cookies on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely. If desired, sprinkle with powdered sugar before serving. Makes 36 cookies.

To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Finely chop nuts and set aside.

Place cookies, without powdered sugar, in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Sprinkle with powdered sugar before serving.