Yield: 48 Cookies
1 c butter
8 oz cream cheese
2 c flour
3/4 c sugar, divided
1/2 c raisins, seedless
1 ts cinnamon
1 c nuts, chopped
1/2 c butter, melted
In food processor or mixer, beat the butter and cream cheese together
until light. Beat in the flour, a little at a time. Divide the
dough into 4 portions, wrap each in plastic wrap, and refrigerate
at least 1 hour.
To make filling: Combine 1/2 cup sugar, the raisins, cinnamon and
chopped nuts on a piece of wax paper. Divide.
Preheat oven to 350F.
On a piece of wax paper, roll out 1 portion of dough into a circle
1/16 inch thick. Dust with flour if it sticks. Using a knife or
pastry wheel, cut the cough into 16 triangles. Sprinkle or spread
1/2 tablespoon of the filling over each triangle of dough. Beginning
at the wide edge of each triangle, roll the dough up toward the
point. Place on an ungreased cookie sheet, carefully sprinkle each
to 1/4 teaspoon of the remaining sugar. Make pastries with the
remaining dough and filling. Bake for 25 to 30 minutes, or until
golden. Brush with melted butter after 15 minutes, if desired.