1 pound butter (unsalted)
1/2 pound cream cheese
3 1/2 cups flour
3 tbsp. sour cream
1/4 cup sugar
1/2 tsp. salt

Beat together butter and cream cheese until light, then gradually add flour. Stir in sour cream, sugar and salt.

Knead dough just until mixed and then refrigerate for 2-3 hours. Remove from refrigerator for 20 minutes. Divide into 5 or 6 portions then roll each one out on a lightly floured work surface into roughly 9-inch circles.

Spread with your choice of filling and cut into 8 wedge shaped sections using a sharp knife, pastry or pizza cutter. Roll up each wedge, starting with the wide end and ending with the point, as you would crescent rolls. Curve into a half moon shape, keeping the open end down.

Bake in a preheated 375°F oven until lightly browned or about 15 minutes.

For a filling, you can use a 16 oz jar of orange marmalade combined with 1/2 cup raisins, currants or Craisins and 1/2 cup of chopped almonds, pecans or walnuts.

Makes about 4 dozen.