1 c. soft butter
1 c. sour cream
2 - 2 1/4 c. flour

FILLING:

1 c. apricot-pineapple jam
1/4 c. orange marmalade
1 c. golden raisins
1 c. chopped walnuts
Grated peel of 1 lemon
Grated peel of 1 orange
Powdered sugar

Blend butter and sour cream. Mix in flour to make a soft dough. Divide into 4 equal balls. Wrap in plastic film. Chill at least 1 hour or longer. Dough is very soft.

Combine jam, marmalade, raisins, nuts and grated citrus peels.

Roll each ball on heavily floured surface or between 2 sheets of floured waxed paper into a rectangle, 1/4 inch thick, working one ball at a time. Keep rest of dough refrigerated. Spread 1/4 jam mixture over dough. Roll up jelly roll fashion.

Place on ungreased cookie sheet. Repeat with remaining dough and jam. Bake 375 degrees for about 40 minutes until sides are crisp to touch and lightly browned. Cool 10 to 15 minutes or until completely cooled. Sprinkle with powdered sugar. Cut each roll into 5 slices.