Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Margarine |
| 8 ounces | Cream cheese |
| 2¾ cup | All-purpose flour |
| 2 teaspoons | Vanilla extract |
| 1 cup | Chopped raisins |
| 1 cup | Chopped walnuts |
| 2 tablespoons | Ground cinnamon |
| \N \N | Apricot All-Fruit or Spreadable Fruit |
1 Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla.
2 Mix in the flour. Chill the dough.
3 To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
4 Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle ⅛ inch thick on a lightly floured board or between two sheets of waxed paper.
5 Spread a light layer of All-Fruit (approximately 2 tbsp) onto each dough circle. Sprinkle each circle with approximately ¼ cup of the chopped nut-raisin-cinnamon mixture.
6 Cut each circle into 16 wedges using a pastry cutter or a pizza cutter.
Roll each wedge from base to point.
7 Place point down on a lightly greased or parchment lined baking sheets.
Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool. Makes 64 cookies
Posted to MC-Recipe Digest by Susan <camyfan@...> on May 01, 1998